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Peach Melba Meringue Roulade

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Peach Melba Meringue Roulade

Raspberries and Italian peaches are enclosed in a meringue that is crunchy on the outside and soft in the middle. Ripe peaches should have a sweet aroma and slightly yielding flesh.

Preparation time:
45 minutes, plus cooling
Cooking time:
45 minutes to 55 minutes
Total time:
1 hour 45 minutes to 1 hour 50 minutes 60 minutes 50 minutes
Serves:
 8

Ingredients

  • For the filling:
  • 3 peaches
  • 250g raspberries
  • 160g bottle Andre Guepratte Raspberry Coulis (from the dairy chilled cabinet)
  • 200ml carton Waitrose Crème Fraîche
  • 142ml carton Waitrose Double Cream
  • Icing sugar, for dusting
  • For the meringue:
  • 2 tsp cornflour
  • 300g caster sugar
  • 5 large egg whites
  • 1 tsp white wine vinegar For the filling:

Method

  1. Preheat the oven to 150°C, gas mark 2. Lightly oil a 35cm x 25.5cm swiss roll tin and line it with baking parchment.
  2. To make the meringue, mix together the cornflour and caster sugar. In a large, clean, grease-free bowl, whisk the egg whites until they form stiff peaks, then whisk in the vinegar. Continue whisking for a further 1-2 minutes, gradually adding the sugar and cornflour mixture until the meringue is stiff and glossy.
  3. Spread the mixture evenly into the prepared tin. Bake for 20 minutes, then reduce the oven temperature to 110°C, gas mark 1⁄2, and cook for a further 25-30 minutes, or until the meringue is puffed up and golden. Remove from the oven, leave to cool for 15 minutes, then turn out onto a fresh sheet of baking parchment. With the golden side face down, remove the baking parchment.
  4. Meanwhile, make the filling. Score a cross on the base of each peach, then place in a bowl and cover with boiling water. Leave for 30 seconds, drain, then plunge into a bowl of cold water. Drain well and peel off the skins. Cut the peaches in half and remove the stones. Cut the flesh into chunks, place in a bowl and mix together with the raspberries and 2 tbsp of the raspberry coulis.
  5. In a bowl, whisk together the crème fraîche and cream until thickened and soft peaks form. Spread the cream mixture over the meringue. Spoon the peaches and raspberries over the cream, leaving a 3cm border at one short edge. Using the baking parchment to keep it stable, lift and roll the meringue, starting at the short edge without the border, and finishing with the 'seam underneath. Transfer onto a platter dusted with icing sugar and serve with the remaining raspberry coulis.

Cook's tips

This meringue can be made up to 8 hours before being filled. Once assembled, the roulade will keep in the fridge for a few hours before losing some crispness.

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This recipe was first published on Waitrose.com in July 2002