The colours of a peach melba alone are enough to make it an amazing dessert, before you even come to the fantastic flavours.
Peaches, raspberry, vanilla – what’s not to like?
I’ve had some leftover raspberry curd in my fridge waiting to be used for a while now, and I’m not quite sure why but I’ve had my heart set on it filling a swiss roll, so I’ve just been patiently waiting for the right time to make one.
I based it on a recipe from the Great British Bake Off cookbook for a flourless lemon cream roll, swapping the lemon in the sponge for vanilla, the lemon curd for my raspberry curd, and adding some fresh shopped peaches as I bought my first punnet of the year at the weekend and they are the best, juiciest, delicious peaches ever!
I reckon as desserts go, this is a pretty healthy one – the sponge is fatless and flourless, so as long as you ignore the whipped cream I think it’s almost virtuous!
The only thing that tainted this swiss roll is that the weather let me down and we didn’t have a gorgeous summer’s day to eat it on – but I guess that just means an excuse to make it again…
Peach melba swiss roll (very loosely adapted from The Great British Bake Off cookbook)
- 4 eggs, separated
- 125g caster sugar
- 100g ground almonds
- 1tsp vanilla extract
- 5 tbsp raspberry curd
- 150ml double cream
- 1 fresh peach
- icing sugar to dust
To make the sponge, line a 20 x 30cm baking tray with baking paper. Whisk the egg whites until stiff, then in a separate bowl whisk the egg yolks and sugar until light, airy and mousse-like – the book recommends 3 minutes, I took a little less. Fold the almonds and vanilla into the egg yolk and sugar mix, then fold in the egg whites gently, a third at a time, until completely mixed in. Spread into the baking tray and bake at 180 degrees for 20 minutes, until golden and springy. Remove from the oven and leave in the tray to cool, covered with another piece of baking paper and a damp tea towel.
Whip the cream until almost stiff, and peel, core and chop the peach into small pieces. When the sponge is cool, take the baking paper off the top, dust with icing sugar then flip the sponge over on top. Trim about half a centimetre off each side, and score a line 2cm in from one of the short edges, then spread the raspberry curd all over. Spread the cream on top of that, to within about 1 inch of the edge, then sprinkle the pieces of peach on top. Start rolling from the end where you scored the line, and keep going rolling tightly until you get to the end. Place on a plate seam-side down and keep in the fridge until ready to serve.