Now we are well and truly in to summer, it is about time we started to bring out all of the delicious summer desserts that we are so good at making here in Britain, starting with this fantastic peach melba roulade from BBC Good Food!
If love the taste of summer fruits in your dessert, this peach melba roulade is definitely for you! Starting with the springy sponge on this summer pud, every bite you take will deliver a fantastic burst of summer! The peach cream in the centre of this dessert is backed up with a delicious raspberry flavour from fresh raspberries and a raspberry coulis. Combine this with a hint of vanilla and you have the perfect summer dessert to enjoy in the sun!
- 6 large eggs
- 50g of butter, melted
- 120g self-raising flour
- 175g of golden caster sugar, and roughly 3 tbsp extra for dusting later on
For the Filling
- 420g can of peaches in syrup
- 75g of ready-made raspberry coulis
- 150g of raspberries
- 200ml of double cream
- 1 tsp of vanilla extract
Step 1-Preheat your oven to 200 degrees celcius/180 degrees in a fan oven/Gas mark 6. Butter and line a baking tin (roughly 33cm x 24cm) with baking paper.
Step 2-Take a large mixing bowl and add the 6 eggs and 175g of golden caster sugar. Whisk for no more than 5 minutes using an electric hand whisker until it is light and fluffy. Then sift the flour in to the mixture and using a large spoon, fold it in to the egg and sugar mixture. Pour in the 50g of melted butter and quickly fold the mixture again to ensure it combines. Ensure you don’t mix too much as you don’t want to lose the air from the whisked eggs.
Step 3-Pour this mixture in to the baking tin ensuring it is smooth. Place in your pre heated oven and bake for 12 to 15 minutes.
Step 4-Take another piece of baking paper that is larger than the sponge you are baking and lay it on one of the work surfaces in your kitchen. Dust the remaining 3 tbsp of golden caster sugar on the baking paper. Take the baked sponge and remove it from the tin, placing it on the baking paper. Remove the piece of baking paper from the tin and then begin to roll the roulade up in the new piece of baking paper that has been dusted with the sugar before leaving it to cool down.
Step 5-Now start on the filling for your peach melba roulade. Add the vanilla extract and 3 tbsp of the syrup from the peaches to the double cream and combine with an electric whisk until the mixture starts to form soft peaks. Then add half of the peaches as well as half of the raspberry coulis.
Step 6-Unroll the roulade sponge and remove the baking paper. Take the peach cream that you have just made and evenly spread it over the sponge. Sprinkle the raspberries and remaining peaches on to the cream. Drizzle any of the remaining raspberry coulis on top as well and re-roll the sponge ensuring it is nice and tight so nothing can fall out.
Step 7-Place this delicious peach melba roulade on to a serving plate before cutting in to generous pieces and serving.
Source: BBC Good Food
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