This classic dessert dish was invented in the early 1980s by the French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano Dame Nellie Melba.
- 450g Madeira cake
- 410g can of peach slices in juice, drained with juice reserved
- vanilla ice cream
- chocolate sauce
- fresh raspberries
- handful flaked almonds
Cut the Madeira cake in half horizontally, then cut 4 x 7.5cm rounds from the cake layers.
Drizzle cake with a little peach juice and arrange peach pieces around.
Top with a scoop of vanilla ice cream. Garnish with chocolate sauce, fresh raspberries and a few flaked almonds if desired.