My last post was a chocolate meringue roulade – so you may be wondering why another roulade post so soon! Well, when I’m on a roll (pun definitely intended), I like to crystallise my ideas for a new recipe while they are still fresh. And besides, a friend requested this recipe when she saw the photos on Facebook.
So here’s the recipe with the ingredients and instructions for the “Peach Melba” flavours.
4 egg whites
250g caster sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond essence
Icing sugar, for dusting
For the filling:
150ml cream (any whipping cream, however I used thickened cream as it whips better) see note*
150ml good quality Greek yoghurt
2 yellow peaches, cut into quarters or eighths, depending on the size
125g fresh raspberries
2 tablespoons raspberry compote** or good quality raspberry jam
A handful of toasted almond flakes or hazelnut pieces
Preheat the oven to 180 degrees C or 160 degrees C fan forced. Line the base of a Swiss roll tin (23 x 33 cm / 9 x 13 in) with a sheet of baking paper.
Whisk the egg whites until stiff peaks form. Add the sugar one tablespoon at a time, whisking well after each addition, until all the sugar has been incorporated and the mixture is stiff and glossy. The mixture should pass the “thumb and finger” test: roll a little meringue between thumb and first finger, and if it’s smooth and not grainy, all the sugar has been well incorporated!
Fold in the vanilla extract and almond essence.
Carefully spoon the meringue into the tin, flattening with a palette knife to level the surface. Place the tin into the preheated oven, and bake for about 20 – 25 minutes, or until the meringue is firm to the touch. The meringue may take a little longer to cook, you want it to be firm enough to roll, but not so hard that it won’t roll but just breaks up.
Remove the meringue from the oven and, very carefully, turn out onto a sheet of baking paper. Peel the baking paper from the bottom of the meringue. Let the meringue cool for 10 minutes, but don’t let it get completely cool as it won’t roll.
Make a cut a couple of centimetres along the long side of the meringue. Make sure you don’t cut through the meringue completely. This cut will help you to start the roll.
Meanwhile, whip the cream to firm peaks. Fold the Greek yoghurt into the whipped cream. Spread the cream/yoghurt mixture over the surface of the meringue.
Place the peach slices and raspberries on top of the cream along the length of the roulade.
Now roll up the meringue from the long side, using the baking paper to help you. It will be difficult to get it to roll, and it might crack, but the cracks are inevitable and quite acceptable. You may only get a loose roll, as I did. I think this is fine, as a more rustic roulade will still look good and taste great!
Place the rolled meringue, now a roulade, into the fridge to chill for at least an hour. The roulade can be left overnight, too. Unlike a pavlova, a roulade will benefit from getting a bit soft, as it will cut better.
To serve, dust liberally with icing sugar, spoon over the raspberry compote or jam, and scatter the almonds or hazelnuts over the whole roulade.
Cut into thick slices and serve. Nothing more needed!
*Thickened cream is available in Australia. It has a milk fat content of 35% and it contains additives – gelatine and vegetable gums, and this helps hold its shape when it’s whipped.
** Raspberry compote is easy to make if you want to use it in this recipe. Take 125g or so of fresh raspberries, or frozen, and put into a saucepan with 2 tablespoons of caster sugar and 1 tablespoon of water. Bring to a gentle boil, stirring, then cook without stirring until the raspberries have reduced and the mixture has thickened. This isn’t jam, so no need to cook to a jam consistency. Leave to cool to room temperature.