Making dessert for friends? This Raspberry and Peach Meringue Roll is a twist on the traditional Pavlova and makes for a decadent dessert.
Time: 40 mins
- 125 g mascarpone
- 2 egg whites
- 1/2 cup caster sugar
- 1/8 cup double cream
- 1 teaspoon cornflour
- 1/2 tablespoon icing sugar, sifted plus extra for dusting
- 1/2 teaspoon white vinegar
- 1 peach, peeled, stone removed and chopped
- 60g raspberries
- Mint leaves to serve
Preheat oven to 180°C.
Grease a 16cm x 13cm pan and line base and sides with baking paper allowing paper to overhang a few centimetres above the long sides of pan.
Place egg whites in a large bowl and beat with an electric mixer until soft peaks form. Gradually add the caster sugar while still beating mixture until thick and glossy. Add the cornflour and vinegar and fold through until combined. Spread the meringue mixture evenly in the pan and bake for 10 minutes or until just firm.
Spread out a clean tea towel on a flat surface and line with a piece of baking paper. Sift over some extra icing sugar and overturn the meringue onto the prepared paper. Remove the baking paper from the top of the meringue. Set aside and allow to cool.
In a bowl combine the mascarpone, double cream and icing sugar until smooth. Spread mixture over the middle of the meringue layer allowing for a one cm border. Add the raspberries and chopped peach.
Using the baking paper roll the meringue into a log before wrapping in baking paper and tea towel.
Place in fridge for an hour before transferring to a serving plate.
Garnish with mint leaves and serve.