METHOD

THE MERINGUE

1. Preheat your oven to 120˚C and line a baking sheet with baking parchment.
2. Add the sugar into a small bowl. Split your vanilla pod in two, scrape the seeds into the sugar and rub together to ensure the seeds are evenly distributed. Add in the cornstarch and mix well. 
3. In a stand mixer, or a large bowl if using an electric whisk, beat the egg whites with the salt until stiff. 
4. Then, add the vanilla sugar, one tablespoon at a time, whisking well after each addition. Once all the sugar has been added, the meringue should be thick and glossy. Carefully fold in the sumac. 
5. Using a spatula, spread the meringue onto your prepared baking sheet to a layer about 3cm thick. 
6. Bake in the oven for 2 hours and 30 minutes, until the meringue is crisp and very lightly coloured. Leave to cool completely, then break into bite-size pieces. 

THE STRAWBERRIES

1. Cut your strawberries into quarters and add to a large bowl.
2. Toss with the caster sugar and sumac, then set aside for 20 minutes until juices begin to seep.

THE WHIPPED CREAM

1. Place the cream in a very cold bowl (ideally, place the bowl and whisk in the freezer). 
2. Sift in the sugar and the vanilla seeds, and whisk to soft peaks. 

TO ASSEMBLE

1. To serve, layer the whipped cream, sumac strawberries and meringue on plates or in wide glasses. Sprinkle with extra sumac and serve.