This was my thinking too |
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dpack |
perhaps make two ,just to test if it is ok . | ||||||||||||||||||
wellington womble |
Do a trial run. Make one today and drive it round for a few days to see how it is. I was forced to do this with chocolate chestnut cake to see if it freezes ok.
My opinion is that it will be fine. But I think meringue starts off inedible anyway. |
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otatop |
How long is the drive? Pavlova freezes well. | ||||||||||||||||||
sean |
North Devon to that London. | ||||||||||||||||||
otatop |
In that case I would have thought that 5/6ish hours would defrost it nicely from frozen. Just pack it carefully. Will there be a Labrador in the car? | ||||||||||||||||||
sean |
No to the lab, and the springer's going to kennels. I think I'll still assemble it on site though. I don't want everything to bleed together and I'm not sure about freezing lemon curd. Plus we're traveling Thursday and eating it on Saturday. | ||||||||||||||||||
dpack |
flat pack meringue seems a good way to go. | ||||||||||||||||||
wellington womble |
I've frozen lemon curd with no problems, but I would go with assembly on site as well. | ||||||||||||||||||
sean |
This worked fine. The meringue wasn't really softish, I forgot it was in the oven and baked it for about three hours.
The remains are in my brother's freezer, so I'll find out how the freezing works in a while. |
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sean |
Freezing worked too. (Not for months, just forgot to add the update.) |