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How to Make Peach Melba Shortcake

How to Make Peach Melba Shortcake

Peach Melba is a classic dessert that was invented at the Savoy Hotel by French chef, Auguste Escoffier, around 1892 to honour the Australian soprano singer, Nellie Melba. This fruity summertime masterpiece mostly contains peaches and is usually served with a raspberry sauce and vanilla ice cream. To put a modern twist on it, we’ve combined this summertime with shortcake!

Shortcake Ingredients:

  • 50g of Caster Sugar
  • 170g of Plain Flour
  • 120g of Softened Butter

Filling Ingredients:

  • 1 Egg
  • 100g of Cream Cheese
  • 20g of Icing Sugar
  • 60g of Softened Butter
  • 2 Peaches (plus extra for decoration)
  • 50g of Plain Flour
  • 50g of Raspberries
  • Raspberry Jam (Optional)

Equipment:

Baking

METHOD: Classic Peach Melba with a Twist

  1. Preheat your oven to 180°C (fan 160°C or gas mark 4) and prepare a square tin by greasing the base and the sides. Then, set aside.
  2. Place all the shortbread ingredients into a food processor or use an electric hand whisk to mix all the ingredients together, until you have a breadcrumb-like mixture. Press the mix into the base of the prepared baking tin and the sides. Prick the base with a fork and bake for about 15 minutes.
  3. Once your shortcake has baked, it should be a pale golden colour. Remove from the oven and leave to cool while you prepare the filling.
  4. Beat together the butter and cream cheese until smooth and thick, then whisk up the egg and add to the mixture. Beat again before adding in the icing sugar and flour. Peel and remove the stones from the peaches, then cut them into cubes. At this point, you should slice a couple more peaches for decoration later.
  5. Tumble the raspberries over the base of the shortcake and pour the cream cheese mixture over the top. If you like, you can warm up some seedless raspberry jam in the microwave and pour it over the top of the cream cheese, or leave it plain. Before putting in the oven again, lay peach slices over the top of the cream cheese.
  6. Bake for about 30 minutes until the middle is set. Remove from the oven and allow to cool at room temperature, before transferring to the fridge to cool completely before serving.
  7. Cut a generous slice and serve with a dollop of vanilla ice cream, extra slices of peaches, and raspberries. There you have it – Peach Melba with a twist; good enough for Nellie, herself!
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