- Preheat the oven to 180°C.
- 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.
- 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.
- Bake for 15 minutes, then remove and allow to cool completely at room temperature on the non-stick paper.
- Invert the roulade onto a sheet of non-stick baking paper so its bottom side is now up.
- Blitz the raspberries to a pure?e in the blender attachment with the juice from the lemon and the icing sugar.
- Pour the pure?e into a small pot to serve beside the roulade.
- Destone the peaches and dice up fairly small.
- Wash, pat dry and finely slice the fresh mint.
- Whip the cream to soft peaks and spread across the base of the cooled meringue in a thin layer, near to the edges.
- 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.
- Dust the roulade with icing sugar and decorate with a sprig of mint.
Recipe from Kenwood's Disaster Chef 2014.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
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