Escoffier, a famous French chef, once designed a dish with peaches, raspberries and ice cream for the great Australian opera singer Nelly Melba. We've taken this inspiration and adapted it into a gorgeous summer dessert of meringue roulade. Light, airy, impressive and very sweet!
Preheat the oven to 180°C.
Whisk up the egg whites in a clean bowl until they form stiff peaks. Add the icing sugar in batches, still whisking continually until smooth. This is possible by hand but an electric whisk is advised.
Line a large baking tray or swiss roll tin (25x35cm) with baking paper and pour the meringue mix in and evenly smooth it out. Bake for 15 mins, then remove and allow to cool completely.
Whip the cream to a soft peak and spread across the meringue in a thin layer, right to the edges.
De-stone the peaches and thinly slice, scattering them on the cream with the raspberries. Dot a few sprigs of mint around and then carefully roll up the meringue.
Dust with icing sugar and serve immediately. Serves 8