Royal Peach Meringue

A rich and luxurious dessert, Royal Peach Meringue combines the flavour of fruit with the delicate texture of Genoise sponge – delicious.’ Serve with Strawberry Sauce or cream. Use the second half of the sponge for trifles, Petits Fours and so on.

1 X 9-inch Genoise Sponge, cut in half, crosswise

6 large yellow canned peach halves, drained

6 tablespoons ground almonds

2 small egg yolks

1 teaspoon almond essence

1 tablespoon castor sugar

3 oz. Meringue Italienne

8 oz. fresh strawberries, washed and hulled

Preheat the oven to hot 425 ‘F (Gas Mark 7, 220°C).

Place the bottom half of the genoise sponge on an ovenproof serving dish. (Reserve the other half for future use.) Arrange

5 of the peach halves, cut sides up, around the edge of the sponge and place the remaining peach half in the centre. Set aside.

In a small mixing bowl, combine the ground almonds, egg yolks, almond essence and sugar. Stir the mixture until it forms a smooth paste, then divide it equally among the peach cavities. Spoon the meringue on top to completely cover the almond mixture, bringing the meringue up into decorative peaks.

Place the cake in the top half of the oven and bake for 5 minutes or until the meringue is golden brown.

Remove the cake from the oven, decorate with the strawberries and serve immediately.

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