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Peach Melba Meringue Roulade
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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.
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.
This recipe was first published in July 2002.