British strawberry season barely needs embellishment, so I haven’t done anything wild here. This is essentially a classic rolled pavlova: crisp at the edges, marshmallow-soft within and filled with clouds of cream and strawberries. The small flourish here is sumac, which has a gentle tartness that somehow amplifies the berry flavour while balancing the sweetness of the meringue. Add a little lime zest, too, and the whole thing tastes bright, fragrant and unmistakably of summer.Rolled pavlova with strawberries and sumacPrep 15 min
Cook 1 hr 10 min
Serves 8-10For the meringue250g egg whites (from 6 large eggs), at room temperature½ tsp cream of tartar
370g caster sugar
2 tsp vanilla extract
