Name: Peach and raspberry meringue roll
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 4 egg whites; 3/4 cup (165g) caster sugar; 1 teaspoon cornflour; 1 teaspoon white vinegar; 1/3 cup (25g) flaked almonds; 3 peaches (450g); 300 millilitre thickened cream; 1 tablespoon peach schnapps; 120 gram raspberries

Peach and raspberry meringue roll

For an interesting and pretty take on the traditional pavlova, try this peach and raspberry meringue roll. The toasted almond crust perfectly compliments the soft, sweet meringue and the slightly tart fruit centre.

Serves 8

Cook

45M

Ingredients

4 egg whites

3/4 cup (165g) caster sugar

1 teaspoon cornflour

1 teaspoon white vinegar

1/3 cup (25g) flaked almonds

3 peaches (450g)

300 millilitre thickened cream

1 tablespoon peach schnapps

120 gram raspberries

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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