Peach melba roulade is a crowd pleasing fruity summer dessert. Our version is fat free thanks to the 0% Greek yoghurt and meringue based roulade. We’ve taken the classic peach melba flavour combination of peaches and rasperries, but then reinvented them as a peach melba roulade made from meringue, and ditched any fat. This peach melba roulade recipe is the perfect light dessert to end a dinner party or family meal if you want something sweet but not too rich and heavy. It is easy to make but gives beautiful and impressive results every time. Even those who are trying to watch what they eat can enjoy this delicious but low fat dessert.
- 5 large egg whites
- 50g golden caster sugar
- 2tsp cornflour
- 30g icing sugar, sieved, plus extra for dusting
- 500g carton 0% fat Greek yogurt
- 2 ripe peaches, stones removed and cut into wedges
- 150g raspberries
- 1 passion fruit, seeds scooped out, optional
- You will need
- 30 x 20cm Swiss-roll tin, greased and lined
Heat the oven to 150C.
Using an electric whisk, whisk the egg whites to stiff peaks. Gradually whisk in the sugar, until the mixture is stiff and glossy, and then add the cornflour.
Spread the meringue evenly in the prepared tin. Bake for 1 hour. Leave in the tin to cool completely.
Lay a sheet of baking parchment on the work surface and sprinkle with sieved icing sugar. Upturn the meringue on to parchment and peel away paper used to line the tin.
Spread the Greek yogurt over the meringue. Scatter over the peaches, raspberries and passion-fruit pulp, if using.
With one of the short ends of the meringue closest to you, lift the baking paper to carefully roll up into a roulade. Dust with icing sugar and slice into thick pieces to serve.