Christmas pavlova with roasted strawberries. Photo / Josh GriggsFrom the simple to the complicated, these three divine desserts will stop your guests in their tracks.Rhubarb, raspberry and rose water trifle with praline I love the combination of rhubarb, raspberries and rose water, but if you prefer something less floral simply substitute the rose water for vanilla extract. Serves 10IngredientsFruit:800 grams rhubarb, washed and trimmed2 tablespoons rose water3 tablespoons caster sugar2 tablespoons water1½ cups fresh raspberriesTrifle:3 eggs, size 7, separated½ cup plus 2 tablespoons caster sugar1 teaspoon vanilla bean paste400 grams mascarpone500ml cream¾ cup water⅓ cup caster sugar1 tablespoon rose water¼ cup Vanilla Gallianoreserved rhubarb syrup300 grams trifle spongeTo serve:Fairy floss (optional); Praline (see below)Praline:½ cup caster sugar1 tablespoon water1.

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