Tort Melba – Meringue

  • A Polish lady that I had not seen for many years came to visit me.
  • We sat in the garden chatting over coffee and cake.
  • She mentioned a cake she had not had for many years – Tort Melba.
  • She told me it was based around Pêche Melba – Peach Melba.
  • However she could not remember the recipe.
  • I said I would look the recipe up and make it for her.
  • *
  • Recipes used peaches, raspberry sauce and instead of vanilla ice cream a vanilla flavoured yoghurt cheese or cream cheese.
  • *
  • I found there are 3 types:
  • *
  • A meringue version –  tort bezowyrecipe below.
  • *
  • Several versions used two rounds of meringue sandwiched together.
  • It is easier to make a nest (Pavlova style) and place the fillings in that.
  • *
  • A sponge cake version –  2 will be posted soon.
  • A layered jelly version – I tried several versions but was not happy with any of the results.

Ingredients – Meringue

  • 4 egg whites
  • 200g caster sugar
  • 1 teaspoon of potato flour or cornflour
  • 1 teaspoon of white wine vinegar
  • 2-3 drops of vanilla essence


  • Use the loose base of a baking tin 24cm in diameter.
  • Lightly grease the circle.
  • Cut a 24cm circle of greaseproof and stick it on the metal circle.
  • Place the circle on a large baking tray – one without sides is best.
  • Pre-heat the oven to GM1 – 140°C.
  • Whisk the egg whites until stiff.
  • Add the sugar and whisk again till stiff.
  • Fold in the potato or corn flour, the vinegar and vanilla essence.
  • Using up to ½ of the mixture cover the circle on the tin.
  • Using the rest of the meringue put spoonfuls around the edge.
  • Bake for 80 minutes.
  • Turn off the oven and leave the meringue inside for 20 minutes.
  • Take out and leave to cool completely before filling.
  • *
  • Place the yoghurt cheese filling in the centre of the meringue nest.
  • Add the chopped peaches.
  • Drizzle the raspberry sauce over the top. 

Ingredient – Filling

  • 200g yoghurt cheese, curd cheese or cream cheese
  • 2 – 3 tablespoons of icing sugar
  • 2-3 drops of vanilla essence
  • *
  • 1 tin of peaches, drained and chopped
  • *
  • Raspberry sauce made with 4 tablespoons of raspberry jam and 1 tablespoon of water – heated together for a few minutes and cooled.

Royal Doulton – Counterpoint tea plates – 1973 – 1987

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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