Peaches, raspberries and cream are perfect partnerws – as demonstrated in the iconic ice cream sundae. So they make this roulade next level delicious and ideal for a special tea. 

Method:

• Begin by making the ganache, as it needs to rest overnight. Pour the liquid glucose and 40g of cream into a saucepan with the vanilla seeds (reserving the pod). Bring to the boil, then pour over the white chocolate and marzipan and whisk to combine. Add the remaining cream then blitz until smooth with a stick blender. Cover and refrigerate overnight.
• Poach the peaches: heat the honey in a saucepan over high heat. Cook until it begins to caramelise and darken, then add the peaches, reserved vanilla pod and 250ml of water. Bring to a simmer and poach the peaches for 4-5 minutes, then drain, leave to cool, peel and dice. Refrigerate.
• Place the raspberries and sugar in a saucepan and simmer over a medium-low heat until most of the liquid has evaporated and you’re left with a thick sauce. Refrigerate.
• For the sponge, preheat oven to 170°C. Separate 3 of the eggs. Put the egg yolks, whole eggs and 110g sugar in a stand mixer and whisk for 7-8 minutes until thick and fluffy. Meanwhile, whisk the egg whites into soft peaks in a separate bowl. Slowly add the remaining 40g sugar until a thick meringue forms, then gently fold this into the whisked egg mixture, followed by the sifted flour.
• Pour the sponge batter into a Swiss roll tray (approx. 35x30cm) lined with baking paper. Sprinkle with the flaked almonds, then bake for 10-12 minutes. Cool completely, then cover with cling film.
• When ready to serve, whisk the chilled ganache into soft peaks. Turn the sponge onto a tea towel and peel off the baking paper. Spread the sponge with a layer of raspberry compote, followed by the ganache, poached peaches and most of the fresh raspberries, then use the tea towel to help you roll it up along the longest side. Transfer to a serving dish, seam side down, then dust with icing sugar and garnish with the remaining raspberries.

Adapted from: Around the table by Great British Chefs

First published in the JC September 23 2021