Helen Goh's rolled pavlova with strawberries and sumac is a classic dessert elevated by a touch of spice. The meringue is crisp at the edges and marshmallow-soft within, filled with clouds of cream and strawberries. Sumac adds gentle tartness that amplifies berry flavor while balancing sweetness, complemented by lime zest for a bright, summery finish.
Preparation and Cooking Time
Prep time is 15 minutes, cook time 1 hour 10 minutes, serving 8-10 people.
Meringue Ingredients and Method
For the meringue, use 250g egg whites (from 6 large eggs) at room temperature, ½ tsp cream of tartar, 370g caster sugar, 2 tsp vanilla extract, and 2 tsp cornflour. Line a 25cm x 38cm rimmed baking tray with baking paper, leaving overhang. Heat oven to 200C (180C fan)/390F/gas 6. Beat egg whites on medium-high until foamy, add cream of tartar, whisk to soft peaks. Add sugar one tablespoon at a time, then increase speed to high for 8-10 minutes until thick, glossy, and stiff peaks form. Fold in cornflour and vanilla. Spread meringue evenly on tray, tap to remove air bubbles, bake at 180C (160C fan)/350F/gas 4 for 25 minutes until pale beige and crisp. Cool completely in tray.
Filling and Assembly
For the filling, use 700g strawberries (500g sliced, rest whole/halved), 1 tbsp sumac plus ½ tsp extra, zest of 1 large lime, 300ml double cream, 100g mascarpone, 2 tbsp icing sugar, 1 tsp vanilla essence, and 40g chopped pistachios. Toss sliced strawberries with sumac and lime zest, set aside 10-15 minutes. Whisk cream, mascarpone, icing sugar, and vanilla to soft peaks. To unmould, place a tea towel over cooled meringue, then a board, invert, peel off paper. Spread three-quarters of cream over meringue, leaving a 2cm border on one long edge. Spoon strawberries and half the pistachios. Roll into a log using the tea towel, transfer to a serving plate. Pipe or spoon remaining cream along center, top with extra strawberries, sprinkle with remaining sumac and pistachios, and grate extra lime zest over.
