Ingreadient :

• 5 free-range egg whites
• 275g/9¾oz caster sugar, plus extra for dusting
• 50g/1¾oz flaked almonds
• 600ml/20fl oz double cream
• 150g peach curd
• Raspberries
• Icing sugar
• Mint

Direction :

1. Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
2. In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.
3. Spoon the mixture into the prepared tin and smooth the surface. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 10 minutes, or until crisp.
4. Remove from the oven and turn out, onto a clean tea
5. Remove the baking parchment from the base of the cooked meringue and allow to cool.
6. For the filling, put the cream in a bowl and lightly whip add curd. Spread evenly over the meringue and spoon over the Starting at the long end, roll up the meringue using the paper to help you.
7. Decorate the top of the roulade with the raspberries and  mint dust with icing sugar.