- 4 eggs
- 1/2 cup (110g) caster (superfine) sugar
- 2/3 cup (100g) plain (all-purpose) flour
- 60 gram butter, melted
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1 cup (220g) caster (superfine) sugar
- 1 teaspoon white vinegar
- 1 tablespoon cornflour (cornstarch)
Grilled peaches, cream, dulce du leche
- 8 (1.2kg) medium peaches, halved, seeded
- 300 millilitre thickened (heavy) cream
- 1/2 cup (125ml) dessert wine
- 2/3 cup (240g) dulce de leche
- 1/2 cup (75g) vienna almonds, chopped coarsely
Peach meringue with dulce de leche
- 1Make sponge cake. Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8-inch x 12-inch) rectangular slice pan; line base with baking paper. Beat eggs and sugar with an electric mixer for 5 minutes or until thick and fluffy. Sift flour over egg mixture, fold in lightly until almost combined. Pour butter around the edge of the mixture; fold in lightly until combined. Spread mixture into pan. Bake 15 minutes or until sponge springs back when touched lightly in the centre. Turn, top-side up, onto a baking-paper- covered wire rack to cool.
- 2Next make meringue. Reduce oven to 120°C/240°F. Line two large oven trays with baking paper. Beat egg whites and cream of tartar in a clean small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions. Add vinegar and cornflour, beat until just combined. Drop eight large spoonfuls of mixture onto trays. Bake 45 minute or until dry to touch. Cool in oven with door ajar.
- 3Heat a cleaned barbecue (or grill plate or grill) to high heat. Cook peaches for 3 minutes each side or until browned. Transfer to a plate. Cool slightly; remove skin.
- 4Beat cream in a small bowl with an electric mixer until soft peaks form.
- 5Cut eight 7cm (2¾-inch) rounds from sponge cake. Place cake in base of eight 2-cup (500ml) glasses; drizzle with wine. Top cake with 1 tablespoon of dulce de leche, peach halves, cream and broken meringue.
Dulce de leche is a caramel spread. Vienna almonds are toffee-coated almonds.
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