Peach Melba Almond Meringue Cake

Peach Melba was created by the French chef Auguste Escoffier at the Savoy Hotel in London in 1892, honouring the Australian soprano Nellie Melba.

This contemporary adaptation transforms the traditional poached peach and raspberry coulis presentation into a layered meringue cake, reflecting the popular Australasian affection for pavlova and dacquoise styles. The addition of almonds to the meringue base adds textural complexity and nutty depth that complements the delicate fruit.

While Escoffier's original creation was served as a simple dish of peaches and ice cream with raspberry sauce, this cake version offers a more substantial centrepiece suitable for celebrations. The recipe maintains the essential flavour pairing of peach and raspberry whilst introducing the crunch of meringue and the protein-rich tang of Greek yoghurt. ■

See the full recipe for Peach Melba Almond Meringue Cake