Hi Anna. There is not an easy way to keep a meringue stiff and stable for several hours while the pavlova cooks and cools. In our recipe for Pavlova, it only makes (1) 9" disk so there should be no left over meringue before baking. The best way to keep a meringue from falling is to keep in in a mixer on a low speed until it can be used again, this would not be ideal for several hours but can work for a few minutes.

• Reply