Peach Roulade with Raspberries
Peach Roulade with Raspberries. Meringue, cream, peach curd, fresh raspberries, mint and a sprinkling of icing sugar!
Ingredients
- 5 free-range egg whites
- 275g/9¾oz caster sugar, plus extra for dusting
- 50g/1¾oz flaked almonds
Filling
- 600ml/20fl oz double cream
- 150g peach curd
To decorate
- Raspberries
- Icing sugar
- Mint
Method
- Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
- In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.
- Spoon the mixture into the prepared tin and smooth the surface. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 10 minutes, or until crisp.
- Remove from the oven and turn out, onto a clean tea
- Remove the baking parchment from the base of the cooked meringue and allow to cool.
- For the filling, put the cream in a bowl and lightly whip add curd. Spread evenly over the meringue and spoon over the Starting at the long end, roll up the meringue using the paper to help you.
- Decorate the top of the roulade with the raspberries and mint dust with icing sugar.
Ingredients
- 5 free-range egg whites
- 275g/9¾oz caster sugar, plus extra for dusting
- 50g/1¾oz flaked almonds
Filling
- 600ml/20fl oz double cream
- 150g peach curd
To decorate
- Raspberries
- Icing sugar
- Mint
Method
- Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
- In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.
- Spoon the mixture into the prepared tin and smooth the surface. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 10 minutes, or until crisp.
- Remove from the oven and turn out, onto a clean tea
- Remove the baking parchment from the base of the cooked meringue and allow to cool.
- For the filling, put the cream in a bowl and lightly whip add curd. Spread evenly over the meringue and spoon over the Starting at the long end, roll up the meringue using the paper to help you.
- Decorate the top of the roulade with the raspberries and mint dust with icing sugar.
