Ingredients

• 300gm egg white (about 8)
• 300gm caster sugar
• 150gm icing sugar mixture, sieved
• 1 tbsp rice flour, sieved
• 1 tsp white wine vinegar
• scraped seeds of 1 vanilla bean
• 50gm flaked almonds

Peach Caramel Cream

Method:

1. Preheat oven to 200C. Butter a 20cm-square cake tin and line it with baking paper. Whisk egg white in an electric mixer on high speed until frothy, then add caster sugar 1 tbsp at a time and whisk continuously until soft peaks form. Reduce speed to low, whisk in icing sugar, rice flour, vinegar and vanilla seeds. Spoon meringue into prepared tin and sprinkle with flaked almonds. Reduce oven temperature to 145C and bake meringue until crisp and dry (1 hour 45 minutes). Turn off oven and leave meringue to cool completely in oven (3-4 hours).
2. For peach-caramel cream, process peaches in a blender until smooth. Heat a frying pan over medium heat. Scatter a third of the sugar evenly in pan and cook, swirling pan and gradually adding remaining sugar as it melts, then stir gently until dark caramel (4-5 minutes). Whisk in peach purée (be careful, hot caramel may spit). Remove from heat, cool, then refrigerate. Just before serving, place a spoonful of caramel in each serving bowl, and gently fold the remainder through the cream to form a ripple effect.
3. Divide meringue into 8-10 large portions (we’ve cut it into 8cm squares) and serve with a generous scoop of caramel-cream.