Lara S wrote: We're going to a BBQ this afternoon, and I was wondering if anyone knows what tweaks to the meringue recipe would be required to make a pavlova?

thanks in advance!

Hi Lara - just to save repeating everything here, have a look on the 'Sweet Poison' forum - the Fructose Free Recipes section has a discussion about this under 'Dextrose Pavlova'. I have written there that I'm not sure you could make a 'soft in the middle' pavlova type of thing - see what you think. The meringue 'nests' I mention there are a great substitute for pavlova (tastes the same in the end) - I place one in each bowl when serving and top with ice cream (dextrose of course) or, even better, whipped cream and berries and passionfruit. The humid weather makes them go a little sticky on the outside whilst cooling and crisping up so best leave in the oven to cool then store them away as soon as they are cool and crisp. I store them in a container in the fridge (do line with baking paper as they will stick to anything if the humidity is high enough to give them that tacky exterior) and they stay dry and crispy in there for some time. I find that even if they are sticky on the outside, they dry out completely in the fridge away from the humidity.

Cheers - Janet