Helen Goh’s recipe for rolled pavlova with strawberries and sumac | Food
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 sumac
Prep 15 min
Cook 1 hr 10 min
Serves 8-10
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
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
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.
Put 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, then increase the speed to high and continue whisking for eight to 10 minutes, until the meringue is thick, glossy and holding stiff peaks. Add the cornflour and vanilla and whisk briefly, just 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 turn down 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 leave to cool completely in the tray. The meringue will puff up during baking and settle slightly as it cools.
Meanwhile, prepare the filling: 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 help you invert it easily. Carefully flip the whole thing on to the bench so the meringue is sitting on the tea towel. Lift away the chopping board, then the tray, and gently peel off the baking paper.
Spread three-quarters of the cream mix evenly over the meringue, leaving a 2cm border along one of the long edges. Spoon over the strawberries, then scatter over half the pistachios.
Starting with the long edge closest to you, use the tea towel to help you roll the pavlova into a log, gently pulling away the tea towel as you roll. Don’t worry if a little filling spills out – you can tuck it back in afterwards. Carefully transfer the roulade to a long serving plate (I find the easiest way is to slide my forearms underneath from either side, then gently lift and lower it on to the plate), and nudge it back into shape if need be.
Pipe or spoon the remaining cream along the centre of the roulade, then top with the extra strawberries, leaving some whole, and halving or quartering larger ones for variation. Sprinkle with the remaining half a teaspoon of sumac and the remaining pistachios, then finish with the extra lime zest grated directly over the top.
