Preheat the oven to 230C/Gas8; cut the swiss roll into 6 thin slices and arrange on a baking sheet
Drain the peaches and wipe dry with a paper towel; cut thin slices from rounded side of each peach half to form flat base; put a peach half in the middle of each Swiss roll slice, hollow side up
Whisk egg whites until stiff; gradually whisk in sugar, 1 tbsp at a time until mixture is thick and glossy; fold in almonds and almond extract
Top each peach half with a scoop of ice cream; quickly swirl over meringue mixture to enclose ice cream, peaches and swiss roll
Bake on to shelf of oven for 3 – 4 minutes until meringue is set and lightly golden; serve immediately
You can also place straight away on a serving plate and use a blow torch to burn the meringue
Servings 0