This cake is a hybrid of some of my favourite desserts: pavlova, victoria sponge and lemon meringue pie. It’s a pudding that’s all about contrasting textures: a crisp, crunchy shell, meringue-like marshmallow, a soft, buttery cake and billowy cream to sandwich it all together. The tarragon imparts a lovely aniseed flavour, cutting through the sweetness and making this playful cake feel a little more grown-up.
