Chelsea

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Peach Melba Meringue Shortcake

By Chelsea Sugar
Peach Melba Meringue Shortcake
6 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 20 mins
  • Serves
    6
Ingredients

    1 1/2 cups flour
    2 tsp baking powder
    3/4 cup Chelsea Soft Brown Sugar
    100g butter melted
    2 egg yolks lightly beaten
    1/2 cup sour cream
    1 x 410 g can sliced peaches
    1 cup free-flow frozen raspberries
    3 egg whites
    1/4 cup Chelsea Caster Sugar
    1/2 cups sliced almonds

Method

    Preheat oven to 190°C. Sift flour and baking powder into large bowl. Make a well in the centre, add Chelsea Soft Brown Sugar, butter, egg yolks and sour cream. Mix well to form soft dough. Spread mixture evenly over the base of a lightly greased or baking-paper-lined 25cm spring form cake tin. Drain peaches thoroughly and arrange together with raspberries on top, press down gently. Bake for 20 minutes.

    For the meringue topping, whisk the egg whites to the floppy soft-peak stage, add the Chelsea Caster Sugar a tablespoon at a time, whisking until the mixture is stiff. Remove shortcake from oven, pile meringue over fruit, spreading right to the rim. Sprinkle with sliced almonds. Return the dish to the oven. Turn off heat and leave in the closed cooling oven for a further 30 minutes.

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