For a fancy dessert, this one ticks all the boxes. Soft meringue is quick to make but fragile, so handle it carefully; this meringue is adapted from a recipe by Christine Manfield. You can strain the peach sauce if you like, but the pink flecks are quite attractive.
- 6 eggwhites
- 300 gm caster sugar
- 2 tsp white vinegar
- 2 tsp cornflour, sieved
- 3 peaches, thinly sliced, to serve
- 3 peaches, coarsely chopped
- 100 ml lemon juice
- 120 gm (2/3 cup) pure icing sugar
- 400 ml thickened cream
- 1 tsp orange-blossom water
- 1Preheat oven to 170C. Whisk eggwhite in an electric mixer until stiff peaks form, then gradually add caster sugar, whisking until glossy. Fold in vinegar and cornflour, then spread into a 34cm x 24cm x 3cm tin lined with baking paper and lightly greased. Bake until golden (15 minutes), then cool in tin for 5 minutes. Turn out onto a piece of baking paper dusted heavily with icing sugar and set aside.
- 2Meanwhile, for peach sauce, process ingredients in a blender until smooth and refrigerate until required.
- 3Meanwhile, for orange-blossom cream, whisk ingredients in a bowl until soft peaks form. Refrigerate until required.
- 4Trim edges of meringue, then cut in half widthways and place one half on a serving plate. Scatter half of peaches over, spoon orange-blossom cream on top, sandwich with remaining meringue half, top with remaining peaches and serve with peach sauce. Cake is best eaten within 20 minutes of assembly.