Peach melba roulade

Peach melba roulade


  1. Preheat the oven to 180°C.
  2. Separate the egg whites from their yolks and place the whites into a mixing bowl and whisk to stiff peaks. Add the caster sugar, then icing sugar and whisk to stiff peaks again.
  3. Line a large baking tray or Swiss roll tin (25x35cm) with baking paper and pour the meringue mix in, evenly spreading it out to the edges.
  4. Bake for 15 minutes, then remove and allow to cool completely at room temperature on the non-stick paper.
  5. Invert the roulade onto a sheet of non-stick baking paper so its bottom side is now up.
  6. Blitz the raspberries to a pure?e in the blender attachment with the juice from the lemon and the icing sugar.
  7. Pour the pure?e into a small pot to serve beside the roulade.
  8. Destone the peaches and dice up fairly small.
  9. Wash, pat dry and finely slice the fresh mint.
  10. Whip the cream to soft peaks and spread across the base of the cooled meringue in a thin layer, near to the edges.
  11. Scatter the diced peach and chopped mint across the meringue. Roll it into a fairly tight roll, this is likely to crack on first rolls, but the final turn should be fairly secure.
  12. Dust the roulade with icing sugar and decorate with a sprig of mint.

Recipe from Kenwood's Disaster Chef 2014.

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Bring a fruity taste of the exotic to your dinner table with this impressive-looking dessert


120g caster sugar
120g icing sugar
4 large egg whites
400ml double cream
4 ripe peaches
bunch of fresh mint
250g punnet of fresh raspberries (or frozen defrosted)
1?2 lemon
1 tbsp of icing sugar


Time: 15 minutes
Serves: 6
Nutrition: n/a