1.Preheat oven to moderate. Grease 25cm x 30cm swiss roll pan; line base and long sides with baking paper, extending paper 5cm over edges.
2.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Fold in cornflour and vinegar.
3.Spread mixture into prepared pan; sprinkle with almonds. Bake, uncovered, in moderate oven about 20 minutes or until meringue is browned lightly.
4.Cover wire rack with baking paper. Turn meringue onto paper; peel away lining paper. Cool. Meanwhile, cut small cross in stem end of each peach; place in medium heatproof bowl. Cover with boiling water; stand 30 seconds, drain. Peel skin from peaches; slice flesh thinly.
5.Beat cream and schnapps in small bowl with electric mixer until soft peaks form; spread evenly over meringue. Top with peach and raspberries. Roll meringue firmly, from long side, by lifting paper and using it to guide roll into shape.
You can replace peach schnapps with peach liqueur or brandy, if desired.Note