white chocolate cream
1.Preheat oven to 100°C (80°C fan-forced). Line three large oven trays with baking paper. Mark a 12cm x 30cm rectangle on each piece of paper; turn paper, marked-side down, on trays.
2.With an electric mixer, beat egg whites, sugar and cream of tartar in a medium bowl for about 8 minutes, or until sugar is dissolved and firm peaks form. Beat in extract, vinegar and cornflour.
3.Divide meringue evenly between marked rectangles; spread meringue to just inside the marked lines.
4.Bake meringues for about 40 minutes, or until dry to touch. Cool in oven with door ajar.
5.Meanwhile, to make white chocolate cream: Break chocolate into a small saucepan, add ¼ cup of the cream; stir over low heat for about 1 minute, or until smooth. Transfer to a large bowl; cool for 5 minutes. Using an electric mixer, beat remaining cream, liqueur and sugar in a small bowl until soft peaks form. Fold a quarter of the cream mixture into the chocolate mixture; gently fold in remaining cream mixture.
6.Meanwhile, to make liqueur peaches: Make a small cross in the skin of the peaches at the stem end. Place peaches in a large heatproof bowl; cover with boiling water. Stand for 30 seconds; drain. Peel away skins. Halve peaches; remove stones. Cut peaches into wedges. Remove rind from lemon in wide strips. In a large bowl, combine wedges, liqueur, sugar and rind. Stand, stirring occasionally, for 20 minutes, or until sugar is dissolved.
7.Place one meringue on a serving plate. Spread with half the white chocolate cream. Repeat layering, finishing with meringue. Dust torte with icing sugar; serve with liqueur peaches.
Meringues can be made a day ahead; store in an airtight container at room temperature. Assemble meringue torte up to 1 hour ahead.Note