Pavlova Recipe From Tilly Pamment| Homes To Love

Ingredients

• Honey-roasted rhubarb
• 450g rhubarb, cut into 5cm pieces
• 3 tablespoons runny honey
• Juice of 1 orange, plus 4 thick strips of zest
• Meringue
• 8 large egg whites
• ¾ teaspoon cream of tartar
• ¼ teaspoon fine sea salt
• 220g golden caster sugar
• 320g icing sugar mixture
• 1 teaspoon vanilla bean paste
• 2 teaspoons orange blossom water
• Yoghurt cream
• 600ml thickened cream
• 2½ tablespoons runny honey
• 300g Greek-style yoghurt
• 3 teaspoons orange blossom water
• To serve
• 250g fresh raspberries
• Runny honey, extra, to serve (optional)
• Edible gold leaf, to decorate (optional)