I've been tasked with making the birthday "cake" for a member of our office team who does not eat gluten and hates coconut. I'm thinking about making a Pavlova -- baking the meringue the day before, transporting the sliced strawberries and whipped cream in separate containers and assembling the whole thing on site. Will the meringue stay crisp over night? What should I store it in?
Or can anyone suggest a festive gluten free cake-like thing that doesn't have coconut in it and doesn't requite the purchase of 9 different flour substitutes?
Thanks so much!