Ingredients

• 2 large egg whites
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar
• 3/4 cup crème fraîche
• 1/2 cup mascarpone
• 2 tablespoons powdered sugar
• 1/2 teaspoon rose water (optional)
• 6 ounces strawberries, hulled, halved if large
• 1 pint strawberry or raspberry sorbet
• 1 tablespoon pomegranate molasses or 1 1/2 teaspoons honey
• 1/4 cup pomegranate seeds
• 1 teaspoon ground sumac
• 2 teaspoons dried rose petals (optional)
• Sumac is available at specialty foods stores, and pomegranate molasses is available at some grocery stores. Both are available at Middle Eastern markets.

Instructions

1. Preheat oven to 200°. Using an electric mixer on medium-high speed, beat egg whites until foamy, about 1 minute. With mixer running, gradually add granulated sugar. Continue to beat until meringue triples in volume, is shiny, and holds medium-stiff peaks, 8–10 minutes. Add powdered sugar and beat just to blend.
2. Spoon 2 heaping tablespoonfuls of meringue onto a parchment-lined baking sheet; repeat to fill baking sheet, spacing 1" apart. Bake until dry, about 4 hours.
3. Do ahead: Meringues can be baked 5 days ahead. Keep airtight at room temperature.
4. Assembly: Whisk crème fraîche, mascarpone, powdered sugar, and rose water, if using, in a medium bowl. Arrange meringues, crème fraîche mixture, strawberries, and scoops of sorbet in a large bowl. Drizzle with pomegranate molasses and top with pomegranate seeds, sumac, and rose petals, if using.
5. Whisk crème fraîche, mascarpone, powdered sugar, and rose water, if using, in a medium bowl.
6. Arrange meringues, crème fraîche mixture, strawberries, and scoops of sorbet in a large bowl. Drizzle with pomegranate molasses and top with pomegranate seeds, sumac, and rose petals, if using.