PEACH AND RASPBERRY MERINGUE ROLL: 180 -190 c

INGREDIANTS :

EGG WHITES - 4 NO.
CASTER SUGAR – 165 GM
CORNFLOUR -1 TEASPOON
WHITE VINEGAR – 1 TEASPOON
ALMOND FLAKES - 25 GM
PEACHES [MEDIUM] -450 GM
THICKENED CREAM -300 ML
PEACH SCHNAPPS -1 TABLESPOON
RASPBERRIES -120 GM

METHOD:

PREHEAT OVEN TO MODERATE .GREASE 25 CM *30 CM SWISS ROLL PAN ;LINE BASE AND LONG SIDES WITH BAKING PAPER,EXTENDING PAPER 5 CM OVER EDGES.

BEAT EGGWHITES IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.GRADUALLY ADD SUGAR ,1 TABLESPOON AT A TIME,BEATING UNTIL SUGAR DISSOLVES BETWEEN ADDITIONS.FOLD IN CORNFLOUR AND VINEGAR.

SPREAD MIXTURE INTO PREPARED PAN;SPRINKLE WITH ALMONDS.
BAKE UNCOVERED IN MODERATE OVEN ABOUT 20 MINUTES OR UNTIL MERINGUE IS BROWNED LIGHTLY.

COVER WIRE RACK WITH BAKING PAPER.TURN MERINGUE ONTO PAPER;PEEL AWAY LINING PAPER.COOL.

MEANWHILE,CUT SMALL CROSS IN STEM END OF EACH PEACH;PLACE IN MEDIUM HEATPROOF BOWL .COVER WITH BOILING WATER;STAND 30 SECONDS, DRAIN.PEEL SKIN FROM PEACHES;SLICE FRESH THINLY.

BEAT CREAM AND SCHNAPPS IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;SPREAD EVENLY OVER MERINGUE.TOP WITH PEACH AND RASPBERRIES.ROLL MERINGUE FIRMLY,FROM LONGSIDE,BY LIFTING PAPER AND USING IT TO GUIDE ROLL INTO SHAPE.

TIPS :

YOU CAN REPLACE PEACH SCHNAPPS WITH PEACH LIQUEUR OR BRANDY ,IF DESIRED.