The classic Escoffier dessert, Peach Melba, was a tribute to the famed Opera singer Nellie Melba. The mouthwatering combination of sugared peaches and vanilla ice cream drizzled with raspberry sauce graced the menus of French restaurants for decades. This Christmas, we have reimagined the classic peach dessert into a cake worthy of its name.
Melba opens with a delicious, velvety blood peach mousse layered on top of pillowy soft vanilla chiffon. While juicy fresh peaches lined the centre of the cake giving it bite and texture. Tart raspberries collide with lush peaches to create a well-balanced marmalade before an almond shortbread base gives you a biting finish for a glorious performance.