Peach melba meringue roulade

Ingredients

1 tsp cornflour
1 tsp natural vanilla essence
1 tsp white wine vinegar
4 medium egg whites, at room temperature
225g/8oz caster sugar
25g/1oz toasted flaked almonds

For the Filling:
150ml/¼pt double cream
1 x 200ml tub thick set Greek yoghurt
1 tbsp icing sugar
2 large fresh peaches, stoned and roughly chopped or 410g/14½oz can peach halves in fruit juice, drained and roughly chopped
2 x 125g/4½oz punnets fresh raspberries

To Serve:
raspberry coulis

Method

1. Preheat the oven to 150C/300F/Gas2.
2. Line a large baking tray with baking parchment.
3. In a small bowl mix together the cornflour, vanilla essence and white wine vinegar and set aside. Using an electric whisk and starting on a low speed, whisk the egg whites in a large clean glass bowl for about 2-3 minutes until the egg whites are foamy. Increase the speed and continue to whisk for a further minute, continue to whisk until the egg whites form stiff peaks.
4. Slowly whisk in the sugar a tablespoon at a time on a fast speed. Add the cornflour mixture and whisk until the mixture is stiff and glossy.
5. Spoon the mixture into the prepared baking tray and spread evenly into a rectangular shape around the baking sheet. Sprinkle over the toasted flaked almonds and cook for 40-50 minutes until crisp on the outside but still soft inside.
6. Meanwhile prepare the filling: whip the double cream until fairly stiff and the cream holds its shape. Add the yoghurt and icing sugar and fold into the cream.
7. Remove the meringue from the oven and set aside to cool. Turn onto a large tea towel, dusted with icing sugar. Turn out the meringue, flaked almond side down and carefully peel off the lining paper.
8. Spread the cream mixture over the meringue and sprinkle over the prepared peaches and raspberries.
9. Place a tea towel over the top of the roulade. Gather up the tea towel from the top end of the roulade. Hold the tea towel tightly and roll up. Do not worry about the roulade cracking.
10. Transfer to a serving plate and serve with raspberry coulis.

Tip:
To make raspberry coulis: place 450g/1lb fresh or frozen raspberries into a large pan with 115g/4oz icing sugar and 90ml/6tbsp water and a large squeeze of lemon juice. Heat gently for 5 minutes. Remove from the heat and purée in a food processor. Strain through a sieve and stir in a few tablespoons of raspberry liqueur or similar. Cool before serving with the roulade.