Helen Goh's rolled pavlova with strawberries and sumac offers a delightful twist on a classic dessert. The meringue is crisp at the edges and marshmallow-soft within, filled with clouds of cream and strawberries. Sumac, with its gentle tartness, amplifies the berry flavor while balancing the sweetness of the meringue, and a touch of lime zest adds brightness.
Preparation and Cooking Time
This recipe requires 15 minutes of preparation and 1 hour 10 minutes of cooking time, serving 8 to 10 people.
Ingredients for the Meringue
- 250g egg whites (from 6 large eggs), at room temperature
- ½ tsp cream of tartar
- 370g caster sugar
- 2 tsp vanilla extract
- 2 tsp cornflour
Ingredients for the Filling
- 700g strawberries, 500g hulled and thinly sliced, the rest left whole or halved for decorating
- 1 tbsp sumac, plus ½ tsp extra for sprinkling
- Finely grated zest of 1 large lime, plus extra to finish
- 300ml double cream
- 100g mascarpone
- 2 tbsp icing sugar
- 1 tsp vanilla essence
- 40g pistachios, roughly chopped
Step-by-Step Instructions
Line the base and sides of a 25cm x 38cm rimmed baking tray with baking paper, leaving an overhang on all sides. Heat the oven to 200C (180C fan)/390F/gas 6.
Place the egg whites in the clean, dry bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high until white and foamy, then add the cream of tartar and whisk until soft peaks form.
Add the sugar, one tablespoon at a time, whisking continuously. Increase the speed to high and continue whisking for eight to 10 minutes until the meringue is thick, glossy, and holds stiff peaks. Add the cornflour and vanilla and whisk briefly until incorporated.
Spread the meringue evenly on the prepared tray, smoothing the surface with a spatula. Tap the tray firmly on a bench to remove any large air bubbles, then place in the oven and immediately reduce the heat to 180C (160C fan)/350F/gas 4. Bake for about 25 minutes until pale beige and crisp on top. Remove from the oven and cool completely in the tray.
Preparing the Filling and Assembly
Meanwhile, gently toss the sliced strawberries with the sumac and lime zest in a bowl to coat. Set aside for 10–15 minutes to macerate.
Place the cream, mascarpone, icing sugar, and vanilla essence in the bowl of an electric mixer and whisk on medium-high until soft peaks form. Refrigerate until ready to use.
To unmould the pavlova, place a large, clean tea towel over the cooled meringue, then put a large chopping board or flat tray on top to invert it easily. Carefully flip everything onto the bench so the meringue sits on the tea towel. Lift away the chopping board and tray, then gently peel off the baking paper.
Spread three-quarters of the cream mix evenly over the meringue, leaving a 2cm border along one long edge. Spoon over the strawberries and scatter half the pistachios.
Starting with the long edge closest to you, use the tea towel to help roll the pavlova into a log, gently pulling away the towel as you roll. Don't worry if a little filling spills out; you can tuck it back in. Carefully transfer the roulade to a long serving plate and nudge it back into shape if needed.
Pipe or spoon the remaining cream along the centre of the roulade, then top with extra strawberries, leaving some whole and halving or quartering larger ones for variation. Sprinkle with the remaining ½ tsp sumac and remaining pistachios, then finish with extra lime zest grated directly over the top.
