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.
Ingredients
Method
1.
Cut the Madeira cake in half horizontally, then cut 4 x 7.5cm rounds from the cake layers.
2.
Drizzle cake with a little peach juice and arrange peach pieces around.
3.
Top with a scoop of vanilla ice cream. Garnish with chocolate sauce, fresh raspberries and a few flaked almonds if desired.
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