Peach Melba with Raspberry Meringue, Vanilla Cream and Shortbread

This dinner party recipe is sure to impress your guests, it’s a great summer dessert.

Ingredients

• 2 peaches, stoned, peeled, halved and poached in sugar syrup
• 4 raspberry meringues, in ‘kiss’ shapes  (ingredients and method below)
• 1 qty of vanilla cream (ingredients and method below)
• 4 shortbread fingers (ingredients and method below)
• Raspberry coulis
• Freeze dried raspberries, optional

Method

1. Follow the recipes below for the component parts above.
2. Handle the peaches with great care, as they will be soft. Fill each half with the vanilla cream.
3. To assemble the peach melba:
   Spoon a tablespoon of coulis on each plate (off centre),
   Place the filled peach on top,
   Top with a meringue kiss,
   Finally, add the shortbread and top with dried raspberries (if using)

Raspberry Meringue

You will need the following ingredients:

• 250g icing sugar
• 1 tsp vanilla bean paste
• 175ml egg whites
• Red food colouring

To make the meringues:

1. Preheat oven 120°c
2. Line some baking sheets with parchment paper.
3. Sift the icing sugar into a bowl. Add the egg whites and mix.
4. Use an electric whisk over hot water to whip the whites until stiff.
5. Brush thin lines of food colouring from top to bottom of the piping bag, then reverse the bag.
6. Place a large plain nozzle into the piping bag then fill with the meringue. Pipe onto the prepared sheets in a ‘kiss’ shape.
7. Put the tray into the oven for approximately 20 minutes or until set, then reduce the temperature to 80°c and cook until dry.

Vanilla Cream

You will need the following ingredients:

• 100g Mascarpone
• 100g Whipping cream
• 1 tsp milk
• 1 tsp vanilla bean paste
• 20g caster sugar, approximately

To make the vanilla cream:

1. Place the mascarpone into a bowl and beat well. In a separate bowl whip the cream. Combine the two creams.
2. Add the remaining ingredients and beat again.
White Pepper’s Top Tip – the vanilla cream should be quite soft – add extra milk if necessary.

Shortbread Finger

You will need the following ingredients:

• 150 butter
• 75 sugar
• 132 plain flour
• 132 cornflour
• Caster sugar, for dusting

To make the shortbread finger:

1. Preheat oven 160°c
2. Cream the butter and sugar until white and fluffy.
3. Slowly incorporate the 2 flours – mix to a firm dough is formed.
4. Wrap and chill in the fridge for 20 minutes.
5. Roll to approximately 20mm thick and cut neat fingers.
6. Place onto a baking sheet lined with baking parchment and bake slowly until slightly coloured on the base.
7. Remove from the oven and allow to cool for 30 seconds, then transfer immediately onto a plate of caster sugar.
8. Remove to a cooling rack. Use as required.

If you need any help or top tips, feel free to ask us in the comments below!