Grapefruit & honey pavlovas

Segment the grapefruit by trimming the top and bottom of each fruit, then using a sharp knife to remove the skin and pith by cutting downwards and around the fruit. Cut out the segments from between the membranes and put in a bowl.

In a separate bowl, squeeze 1 tbsp grapefruit juice from the remaining membranes. Stir in 1 tbsp honey. Arrange the meringue nests on a serving platter.

In a large mixing bowl, whisk together the yogurt and cream to form soft peaks. Stir in the remaining ½ tbsp honey, then divide among the meringue nests. Top with the grapefruit segments and the pomegranate seeds. Spoon over the grapefruit juice and honey mixture just before serving.