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1Boxing or Wrapping the Pavlova
2Storing the Pavlova in a Cool, Dry Place
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Last Updated: November 2, 2023Tested
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Pavlova is a delightful, light and airy dessert. It has a meringue base and can be topped with whipped cream, custard, or fruit. When storing your pavlova, the most important thing is to keep it away from heat and moisture. The best way to store a pavlova is to put it in a dry, airtight container and keep it somewhere that is cool and dry.
Part 1 of 2:
Boxing or Wrapping the Pavlova
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1
Let your pavlova cool completely before taking it out of the oven. Once the pavlova has cooked completely, turn off your oven. Leave the pavlova in the oven for at least 2 hours.[1]
- You can also leave the pavlova in your oven overnight.
- Don’t be concerned if your pavlova has cracked. This is completely normal.
- Taking the pavlova out of the oven right away will subject it to a dramatic change in temperature, which may cause it to collapse.[2]
2
Store your pavlova in a dry, airtight container. If your pavlova is left in the open, the sugar in the meringue will absorb moisture in your kitchen’s air. This added moisture will turn your crispy meringue into a soft and sticky mess. An airtight container will help shield your meringue from moisture in the air.[3]
- If possible, try to make pavlova on a dry day with low humidity to reduce the risk of moisture in the air softening your meringue.
- Avoid cooking other dishes or boiling water while you’re baking and cooling your pavlova. Doing so can add moisture to the air in your kitchen.[4]
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3
Wrap your pavlova in cling film if you don’t have an airtight container. Wrap the pavlova lightly to avoid damaging its fragile shell. Make sure you cover the pavlova’s entire surface with cling film, so that no section is exposed.[5]
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Part 2 of 2:
Storing the Pavlova in a Cool, Dry Place
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1
Keep your pavlova in a dry, cool place. Keep the airtight container with your pavlova on your counter, in a pantry, or in a cupboard where temperature and humidity are consistent. Make sure to keep your pavlova away from your stove and other sources of heat and moisture.[6]
- Take special care to keep your pavlova away from windows. Exposure to direct sunlight will ruin it.
- Your oven, when turned off and cool, is a good place to store your pavlova. Just don’t forget that you have it in there!
2
Serve your pavlova within 2 days after making it. If you store your pavlova in an airtight container or wrap it well in cling film, it should keep its taste and texture for up to 2 days. The pavlova will taste best if eaten the day after you make it.[7]
- After you add fruit and whipped cream to your pavlova, you’ll need to eat it within a few hours.[8]
3
Add toppings to your pavlova just before serving it. Adding custard, whipped cream, or fruit to the top of your pavlova will gradually dissolve its crispy outer shell. Leaving the toppings off until the last possible moment will allow the outer shell to keep its signature, and delicious, crispy texture.[9]
- After adding cream or custard toppings to your pavlova, it will keep its shape for only around 20 – 30 minutes.[10]
4
Avoid refrigerating your pavlova to preserve its crispy texture. If you refrigerate your pavlova and then bring it out into room temperature, the pavlova will begin to sweat. This will soften the meringue shell and make it lose its shape.[11]
- While you should avoid keeping your pavlova in your refrigerator, storing it somewhere with a relatively cool air temperature will help preserve its crispy texture.
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This article was co-authored by wikiHow Staff. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 88,065 times.
Co-authors: 3
Updated: November 2, 2023
Views:88,065
Categories: Desserts and Sweets
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FAQs
Store your pavlova in a dry, airtight container.
How do you store meringue overnight? ›
Does meringue need to be refrigerated? No, putting meringue in the refrigerator will actually make them fall apart. Instead, place them gently into airtight containers, and place a sheet of parchment paper between each layer so they don't squish each other.
How do you make a pavlova not collapse? ›
If you overbeat the mixture after adding the sugar, your meringue may crack and collapse during baking. To avoid this, only beat the mixture until the sugar dissolves – test this by rubbing a little of the mixture between your fingertips.
How to keep your pavlova white? ›
To get that perfect pavlova texture you bake the meringue mixture initially at a relatively higher temperature to help set the outside of the pavlova and give a nice crisp crust. The temperature is then turned down low and baked slowly. This prevents the pavlova turning crunchy and also keeps it bright and white.
How long will a pavlova last in an airtight container? ›
If you store your pavlova in an airtight container or wrap it well in cling film, it should keep its taste and texture for up to 2 days. The pavlova will taste best if eaten the day after you make it. After you add fruit and whipped cream to your pavlova, you'll need to eat it within a few hours.
How to store raw meringue? ›
Be sure to cool your meringues before storing them. Stack your meringues gently in airtight containers. Use parchment paper between each layer. Store at room temperature 74* F - for up to 3 weeks.
How long does meringue last at room temperature? ›
Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.)
How to stop meringue from going soggy? ›
Add cornstarch to the meringue to stabilize it.
Cornstarch helps the meringue keep its shape, making it a good ingredient addition if you're worried about your meringue weeping. Add about 1 tablespoon (15 ml) of cornstarch into the meringue as you're whipping it so it will absorb some of the extra moisture.
How long should meringue cool before refrigerating? ›
To store a meringue-topped cream pie, let it cool for 1½ hours, then refrigerate. Chill it for 3 to 6 hours before serving; there's no need to cover it unless you're going to store it longer.
What causes a pavlova to collapse? ›
Egg whites are cooked at 80 C so we know that the baking temperature has to be above 80 C. If the middle of your pav doesn't reach 80 C the marshmallow is not completely cooked & it will not be stable. Too much unstable marshmallow, the pav will collapse & it will weep.
Pavlova shell isn't crisp: is it humid? Pavlovas love to soak up moisture, so avoid making them on humid days. Egg whites won't whip: make sure your metal or glass mixing bowl is completely clean and dry, with no oily residue.
Why is my pavlova GREY? ›
Most meringue mixtures, such as Nigella's Mini Pavlovas (from HOW TO BE A DOMESTIC GODDESS) are a mixture of whisked egg whites and sugar, giving a glossy white meringue. If the meringue has turned slightly silver or pale grey then it is possible this is due to aluminium, though it is very rare for this to happen.
Can I put my pavlova back in the oven? ›
Cool in the oven for a further hour with the door ajar then remove from the oven an leave to cool completely. The pavlova should be white or slightly beige in colour, crisp to the touch and soft on the inside. If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour.
Why did my pavlova go hollow? ›
However if the pavlova is collapsing completely it could be too soft. If it is wet or humid weather then this can affect a meringue and make it very soft. Also the baking sheet should be lined with non-stick baking parchment (parchment paper) to help the meringue to release more easily.
Does pavlova need to be refrigerated? ›
You can make it and leave it to cool in the oven overnight, or you can store a cooled, undecorated Pavlova in an airtight container. Once decorated with cream and toppings, they can be stored in the fridge until you're ready to serve, but they are best eaten that day.
Can you leave a pavlova uncovered in fridge? ›
Pavlova leftovers can be stored in the fridge in an airtight container, but ensure you eat your leftovers within 24 hours.
Can pavlova be made ahead of time? ›
You can make the meringue layer ahead of time, and provided the weather isn't insanely humid, it will keep in an airtight container for several days. But once you pile it with whipped cream and fruit, it needs to be eaten within a few hours or the meringue starts to soften and weep small beads of liquid sugar.
Can you leave pavlova in the oven overnight? ›
Once baked, you have to let it completely cool down in the oven, to prevent the pavlova from collapsing. Usually this takes about 3 – 4 hours. You can leave the pavlova in the oven overnight too. A baked and cooled pavlova can be kept in an airtight container, or even in the oven for up to 24 hours.
