New This Month

Peach Melba Spoom


Voluminous egg whites make the difference between sorbet and spoom, a frozen meringue. You'll need an ice cream maker for this frozen dessert recipe.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: David Prince

Source: Martha Stewart Living, August 2010


  • 1/2 cup water
  • 1/2 cup plus 1/3 cup sugar
  • 5 peaches (about 1 1/4 pounds), halved and pitted
  • 12 ounces raspberries (3 cups)
  • 2 large egg whites


  1. Bring water and 1/2 cup sugar to a boil in a small saucepan, stirring, until sugar dissolves. Let cool slightly. Refrigerate syrup for at least 30 minutes.

  2. Slice and puree 3 peaches with half the raspberries and 1/4 cup syrup in a food processor. Add more syrup to taste. Pass mixture through a fine sieve; discard solids. Refrigerate for at least 1 hour.

  3. Place whites and remaining 1/3 cup sugar in the heatproof bowl of a mixer set over a pan of simmering water. Cook, whisking, until sugar dissolves and mixture is hot to the touch, about 2 minutes. Whisk with a mixer on high speed until stiff, glossy peaks form, about 5 minutes.

  4. Gently fold fruit puree into whites using whisk attachment. Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer spoom to an airtight container, and freeze for at least 1 hour.

  5. Slice remaining 2 peaches, and crush remaining raspberries. Layer fruit with spoom in 4 glasses.

Cook's Notes

Food-safety note: The egg whites in this recipe are not fully cooked.

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