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.
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• Recipes used peaches, raspberry sauce and instead of vanilla ice cream a vanilla flavoured yoghurt cheese or cream cheese.
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• I found there are 3 types:
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• A meringue version –  tort bezowy – recipe below.
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• Several versions used two rounds of meringue sandwiched together.
• It is easier to make a nest (Pavlova style) and place the fillings in that.
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• 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

Method

• 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.
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• 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
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• 1 tin of peaches, drained and chopped
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• 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