Peach Melba meringue cake

This beautiful summer meringue cake is inspired by the classic Peach Melba dessert. It has two crisp meringue layers filled with fluffy vanilla cream, juicy, ripe peaches and fresh raspberries, all topped with a lovely homemade raspberry sauce. When peaches aren’t in season, tinned peaches and frozen raspberries work just as well. It’s a real showstopper and so delicious that one slice is never quite enough! 😉

Peach Melba is a classic dessert of soft, ripe peaches in vanilla syrup, served over vanilla ice cream and topped with raspberry (or strawberry) sauce.

Ingredients for 2 meringue layers:

• 6 egg whites, from large eggs
• a pinch of salt
• 250 g caster sugar
• 1 tsp lemon juice or vinegar
• 1 tsp potato starch

All ingredients should be at room temperature.

Line two flat baking trays with baking paper. Draw a 21 cm circle on each sheet of paper (the easiest way is to draw around a plate or bowl).

Place the egg whites and salt in the bowl of a stand mixer and whisk until stiff peaks form. With the mixer running, gradually add the sugar, one tablespoon at a time, beating well after each addition. The meringue should become thick and glossy. Add the lemon juice or vinegar and whisk again. Finally, gently fold in the sifted potato starch. Divide the meringue mixture evenly between the two prepared circles, spreading it out to fill each one.

Preheat the oven to 150°C. Place both trays in the oven and immediately reduce the temperature to 120°C. Bake for approximately 1 hour 45 minutes to 2 hours, until the meringues are crisp on the outside and fully baked. Turn off the oven and leave the meringues inside to cool for several hours or overnight.

Ingredients for the vanilla cream:

• 450 ml whipping cream, chilled
• 125 g mascarpone, chilled
• 1 tsp vanilla bean paste or the seeds from 1 vanilla pod

Place all the ingredients in the bowl of a stand mixer and whip until the cream is thick and holds firm peaks. If needed, add 1–2 tsp icing sugar, although this isn’t really necessary, as the meringue itself is already quite sweet.

Ingredients for the raspberry sauce:

• 200 g raspberries
• 1 tbsp sugar
• 1 tbsp lemon juice

Place all the ingredients in a small saucepan and bring to the boil. Cook until the sugar has dissolved and the raspberries have broken down. If you prefer a smooth sauce, push it through a sieve to remove the seeds, although this is optional.

You will also need:

• 4 ripe, soft peaches, stoned and cut into wedges
• 150 g raspberries

To assemble:

Place the first meringue layer on a serving plate or cake stand. Gently spread half of the vanilla cream over the top. Arrange half of the peach wedges and half of the raspberries over the cream, then drizzle with half of the raspberry sauce. Carefully place the second meringue layer on top. Spread over the remaining vanilla cream, arrange the rest of the peaches and raspberries on top, and finish with the remaining raspberry sauce. Refrigerate the Peach Melba meringue cake briefly, then serve straight away.

Note: Meringue cakes filled with cream and fresh fruit don’t keep well. They’re best enjoyed soon after assembling and should be served on the same day. The meringue layers can be baked a day in advance and stored at room temperature, covered, or left in the switched-off oven with the door closed.

Enjoy!