I've made pavlova a couple of times (using Nigella's recipe, so yummy) and love the combination of meringue, cream and fruit. I'm throwing a baby shower for a friend and thought that a giant pavlova might be the perfect festive, springy dessert.
Most recipes I see serve 6-10 people. I'm hoping to make one to serve about 20, even more. Do you think I could just double/triple the recipe? Or do you think making a meringue that size will utterly fail?
I'm also thinking of making it espresso flavored, with balsamic marinated strawberries but I'm not sure how much instant espresso to add (or should I use brewed espresso?). Any guesses?
Any advice from you expert pavlova makers would be most appreciated. I'm happy to experiment on my own, but thought the answers might already be out there...thanks in advance!