Dessert imitates art
1 tablespoon pomegranate molasses or 1½ tsp. honeySumac is available at specialty foods stores, and pomegranate molasses is available at some grocery stores. Both are available at Middle Eastern markets.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.
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.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.
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