Festive Peach Roulade

Jenny Morris, Peaches


  • 5 fresh egg whites
  • 140g caster sugar
  • 2 tsp cornflour
  • 1 Tbsp cocoa


  1. Preheat oven to 150°C
  2. Line a 28 x 34cm Swiss roll tin with baking paper that has been lightly sprayed with non-stick cooking spray.
  3. Place the egg whites into a very clean metal or glass bowl and whisk until soft peaks form.
  4. Gradually whisk in the caster sugar and whisk until egg whites are stiff and glossy.
  5. Mix together the cornflour and cocoa and very gently fold into the egg whites with a metal spoon.
    Gently spoon the mixture into the prepared tin and spread it out evenly.
  6. Bake for 1 hour or until set.
  7. Remove and allow to cool. 

The Filling

  • 300g cling Peaches cut into small blocks
  • 3 Tbsps caster sugar
  • Juice of 1/2 a ripe lemon
  • 1 x 600ml thick cream
  • 1 tsp vanilla extract
  • 1 Tbsp icing sugar


  1. Place the Peaches, caster sugar and lemon juice into a saucepan and stir together, cook till sugar melts and mixture is still chunky, set aside to cool completely.
  2. Whip cream with the vanilla extract and icing sugar until thick and firm.
  3. Stir the Peach mixture into the cream.
  4. Place a fresh piece of baking paper onto the meringue and turn it upside down .
  5. Very carefully peel off the paper on the base of the meringue.
  6. Spread cream mixture over meringue, now use the baking paper to help you hold it firmly to gently roll the meringue to form a roulade. Once that is done place the roulade onto your serving platter.
  7. Dust with icing sugar and top with sliced peaches and a few little edible flowers, give it another knight dust with icing sugar before serving.
  8. Tip: test the freshness of the eggs by placing them in a bowl of cold water, they should sink, if they float replace them.


  • Extra sliced peaches
  • Icing sugar for dusting
  • Edible flowers