Pavlova Recipe From Tilly Pamment| Homes To Love
Try your hand at Tilly Pamment's delicious pavlova recipe with honey-roasted rhubarb, raspberries and yoghurt cream.
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Cooking tools:
- Stand mixer
- Whisk
- Kitchen scale
- Oven
- Baking dish
- Baking sheet
- Parchment paper
- Offset spatula
- Airtight container
- Refrigerator
- Chef's knife
- Cutting board
- Microplane
- Citrus press
- Measuring spoon
- Spatula
- Spoon
- Serving platter
- Mixing bowl
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
- 250g fresh raspberries
- Runny honey, extra, to serve (optional)
- Edible gold leaf, to decorate (optional)
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