Escoffier himself would be proud of this baked take on his classic dessert
I love meringue in all its forms: baked until crisp, blowtorched and even poached. Here, it’s thick, gooey and sits on top of a fruity filling and buttery sponge. Peach melba is such a classic, and when summer rolls around I incorporate the flavours into as many desserts as possible. It works a treat in this cake, cutting through the sweet topping.
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