Peach Roulade with Raspberries - James Martin Chef
Peach Roulade with Raspberries. Meringue, cream, peach curd, fresh raspberries, mint and a sprinkling of icing sugar!
Ingredients
- 5 free-range egg whites
- 275g/9¾oz caster sugar, plus extra for dusting
- 50g/1¾oz flaked almonds
- 600ml/20fl oz double cream
- 150g peach curd
- Raspberries
- Icing sugar
- Mint
- Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
- Remove from the oven and turn out, onto a clean tea
- Remove the baking parchment from the base of the cooked meringue and allow to cool.
- For the filling, put the cream in a bowl and lightly whip add curd. Spread evenly over the meringue and spoon over the Starting at the long end, roll up the meringue using the paper to help you.
- Decorate the top of the roulade with the raspberries and mint dust with icing sugar.
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