Renowned pastry chef and cookbook author Helen Goh has introduced a delightful new recipe, just in time for the peak of British strawberry season. Her latest creation, a rolled pavlova with strawberries and sumac, offers a fresh take on the classic dessert, aiming to elevate the natural sweetness of the berries with an unexpected spice.
Goh describes the pavlova as a quintessential summer treat, featuring a meringue that is crisp on the outside and wonderfully marshmallow-soft within. The filling is a generous combination of clouds of cream and fresh strawberries. The innovative element comes from the inclusion of sumac, a spice known for its gentle tartness. This subtle addition is designed to not only balance the sweetness of the meringue but also to amplify the inherent flavour of the strawberries, creating a more complex and aromatic profile.
Further enhancing the summery feel, the recipe also calls for finely grated lime zest. Goh notes that this citrusy touch contributes to a dessert that is bright, fragrant, and unmistakably evocative of the warmer months. The preparation involves a relatively straightforward process for making the meringue and assembling the roulade, culminating in a visually appealing and delicious dessert.
Designed to serve between eight and ten people, the pavlova requires approximately 15 minutes of preparation time and an hour and ten minutes for cooking. Key ingredients for the meringue include egg whites, cream of tartar, caster sugar, vanilla extract, and cornflour. The filling comprises 700g of strawberries, sumac, lime zest, double cream, mascarpone, icing sugar, vanilla essence, and chopped pistachios for garnish.
The process involves whisking egg whites to stiff peaks, incorporating sugar and flavourings, then baking the meringue until pale beige and crisp. While the meringue cools, sliced strawberries are gently tossed with sumac and lime zest to macerate. A cream mixture is prepared with double cream, mascarpone, icing sugar, and vanilla. Finally, the cooled meringue is inverted, spread with cream and strawberries, rolled, and garnished with additional cream, whole strawberries, pistachios, and extra lime zest and sumac.