For the Roasted Strawberries: Heat oven to 400°F. Scale strawberries and record weight. Scale 10 percent of that weight in sugar. On a sheet tray, combine strawberries, sugar, and vanilla. Prepare an ice bath big enough to accommodate the sheet tray. Roast strawberries 5 to 8 minutes, until tender. Cool immediately, transferring sheet tray to ice bath.

For the Pickled Green Strawberries: Prepare an ice bath. In a pot over high heat, combine water, sugar, salt, and vanilla beans. When sugar dissolves, remove from heat and add vinegar. Cool over ice bath. In a vacuum bag, combine strawberries and pickling liquid; seal and refrigerate.

For the Black Pepper Meringue: Heat oven to 140°F. In the bowl of a stand mixer fitted with a whisk, whip egg whites to soft peaks. Slowly add sugar and whip to medium peaks. Add ascorbic acid, salt, and pepper and whip to stiff peaks. Transfer to a piping bag fitted with a no. 2 tip. Onto a parchment paper-lined sheet tray, pipe long strips of meringue. Bake 30 to 40 minutes, until crisp.

For the Wood Sorrel Sorbet: In a pot over high heat, bring 1.785 kilograms water, sugar, glucose, and sorbet stabilizer to a boil. Remove from heat; chill. Add lime juice and elderflower syrup. Transfer to a blender with wood sorrel. Blend until smooth. Transfer to Pacojet canisters; freeze.

For the Mascarpone-Cream Cheese Cream: In the bowl of stand mixer fitted with whisk, combine mascarpone and cream, whipping to medium peaks. In a separate bowl, whip remaining ingredients until mixture is soft and smooth. Fold mascarpone mixture into cream cheese mixture. Cover and chill.

To Assemble and Serve: Into a shallow serving bowl, spoon a dollop of Mascarpone-Cream Cheese Cream, spreading it with the back of the spoon. Place a spoonful of Roasted Strawberries and Pickled Green Strawberries on top. Pacotize Wood Sorrel Sorbet and place a quenelle atop strawberries. Break Black Pepper Meringue into 1-inch lengths. Arrange meringue pieces vertically around the cream and on top of the sorbet. Finish with freshly ground black pepper.