Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 5 eggs, separated
• 3½ oz sugar
• Pinch of salt
• 2¾ oz all-purpose flour
• 1 oz cornstarch
• 1 egg white
• 1¾ oz sugar, for the meringue
• 7 oz dulce de leche
• 14 oz heavy cream, cold
• 1 tsp vanilla extract
• 1½ oz sugar, for the cream
• 17¾ oz peaches (fresh, peeled, or canned in juice), sliced
• 3½ Tbsp peach juice
• 1 tsp cornstarch, for the peaches

Method

1. Heat the oven to 350°F. Line the base of a 9-inch springform pan.
2. Beat the 5 egg yolks with the 3½ oz sugar until pale and thick. Beat the whites with the salt to soft peaks and fold in. Sift the flour and 1 oz cornstarch over the top and fold gently.
3. Bake the sponge for 25 to 30 minutes until golden and springy. Cool completely, then cut horizontally into 2 or 3 layers.
4. For the meringue, beat the extra egg white with the 1¾ oz sugar to stiff peaks, pipe or spread into discs or small pieces on a lined sheet, and bake at 225°F for 60 to 75 minutes until dry. Cool and break into pieces.
5. Simmer the peaches with the peach juice for 3 minutes. Stir the 1 tsp cornstarch with a spoonful of cold juice, add it, and cook for 1 minute until lightly thickened. Cool completely.
6. Whip the cream with the vanilla and the 1½ oz sugar to soft peaks.
7. Assemble: place a sponge layer in the pan, brush with peach juice, spread with dulce de leche, then add peaches, whipped cream, and meringue pieces. Repeat, finishing with cream, peaches, and meringue on top.
8. Chill for at least 4 hours, or overnight, before unmoulding and slicing.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).