Peach Melba roulade
Serves 8-10
Cooking: 1 hour plus overnight resting time
INGREDIENTS Sponge
6 eggs
150g caster sugar
70g T45 flour, or 00 flour, sifted
20g flaked almonds
Ganache
8g liquid glucose
110g whipping cream ½ vanilla pod
15g white chocolate, broken into small pieces
25g marzipan, crumbled
Peaches
1 tbsp honey
2 peaches, halved and stone removed
Compote
250g frozen raspberries 2 tbsp caster sugar
To serve
1 punnet of raspberries Icing sugar, for dusting
METHOD
Begin by making the ganache, as it needs to rest overnight. Pour the liquid glucose and 40g of cream into a saucepan with the vanilla seeds (reserving the pod). Bring to the boil, then pour over the white chocolate and marzipan and whisk to combine. Add the remaining cream then blitz until smooth with a stick blender. Cover and refrigerate overnight.
Poach the peaches: heat the honey in a saucepan over high heat. Cook until it begins to caramelise and darken, then add the peaches, reserved vanilla pod and 250ml of water. Bring to a simmer and poach the peaches for 4-5 minutes, then drain, leave to cool, peel and dice. Refrigerate.
Place the raspberries and sugar in a saucepan and simmer over a medium-low heat until most of the liquid has evaporated and you’re left with a thick sauce. Refrigerate.
For the sponge, preheat oven to 170°C. Separate 3 of the eggs. Put the egg yolks, whole eggs and 110g sugar in a stand mixer and whisk for 7-8 minutes until thick and fluffy. Meanwhile, whisk the egg whites into soft peaks in a separate bowl. Slowly add the remaining 40g sugar until a thick meringue forms, then gently fold this into the whisked egg mixture, followed by the sifted flour.
Pour the sponge batter into a Swiss roll tray (approx. 35x30cm) lined with baking paper. Sprinkle with the flaked almonds, then bake for 10-12 minutes. Cool completely, then cover with cling film.
When ready to serve, whisk the chilled ganache into soft peaks. Turn the sponge onto a tea towel and peel off the baking paper. Spread the sponge with a layer of raspberry compote, followed by the ganache, poached peaches and most of the fresh raspberries, then use the tea towel to help you roll it up along the longest side. Transfer to a serving dish, seam side down, then dust with icing sugar and garnish with the remaining raspberries.