Instructions

Preparation

• Drain the peaches, and use the juice for something else.
• Separate the whites of the eggs, and use the yolks for something else.

Method

• Step 1
  • Pre-heat a fan-assisted oven to 180°C.
• Step 2
  • Whisk the egg whites into stiff peaks.
  • When the peaks are stiff, slowly add the sugar. Keep whisking all the time.
  • Add the vanilla extract.
  • Continue to whisk until the mixture looks shiny.
• Step 3
  • Prepare a baking sheet on a baking tray.
  • Spoon the mix onto the baking sheet in a long rectangular shape.
• Step 4
  • Bake in the centre of the oven for 15 minutes. Keep a close eye on the meringue for the last 5 minutes of cooking to prevent burning.
  • When the meringue is ready, remove it from the oven and leave it to cool.
• Step 5
  • When the meringue is cool, lift the baking sheet with the meringue on top onto a flat surface and turn it upside down.
  • With the meringue now on the bottom, carefully peel the baking sheet off the meringue. Keep the baking sheet aside.
• Step 6
  • Whisk the cream.
  • Spoon the cream over the meringue - don't go all the way to the edges.
  • Scatter the peaches over the cream.
• Step 7
  • Roll the meringue over until it resembles a log. Use the previously discarded baking sheet to help push the top of the meringue over and roll.
• Step 8
  • Serve chilled.