Peach And Raspberry Meringue Roll

• 4 None egg whites
• 3/4 cup sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1/3 cup sliced almonds
• 1 1/4 cups heavy cream
• 1 tbsp peach schnapps
• 1 cup raspberries
• 3 None peaches, peeled, pitted and thinly sliced

1. Preheat the oven to 350u0b0F. Grease a 12 x 10-inch baking pan; line bottom and long sides with parchment paper, extending paper 2 inches over edges.
2. Beat egg whites in medium bowl with electric mixer until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until sugar has dissolved between additions. Fold in cornstarch and vinegar. Spread into prepared pan; sprinkle with almonds.
3. Bake for 20 mins, or until meringue is lightly browned.
4. Cover wire rack with parchment paper. Invert meringue onto paper; peel away lining paper. Cool.
5. Beat cream and schnapps in medium bowl with electric mixer until soft peaks form. Spread evenly over meringue. Top with raspberries and peaches. Roll meringue firmly, from long side, by lifting paper and using it to guide roll into shape.

egg whites, sugar, cornstarch, white vinegar, almonds, heavy cream, schnapps, raspberries, peaches

Taken from recipes-plus.com/api/v2.0/recipes/37279 (may not work)