White chocolate meringue torte with liqueur peaches

  • 30 mins preparation
  • 55 mins cooking
  • Serves 8
  • Print


White chocolate meringue torte with liqueur peaches
  • 6 egg whites
  • 1 1/2 cup (330g) caster sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 teaspoon cornflour
white chocolate cream
  • 180 gram white chocolate
  • 2 cup (500ml) thickened cream
  • 1 tablespoon orange-flavoured liqueur
  • 2 teaspoon icing sugar, sifted
Liqueur peaches
  • 4 (880g) large white peaches
  • 1 (140g) lemon
  • 1/4 cup (60ml) orange-flavoured liqueur
  • 1/4 cup (55g) caster sugar


White chocolate meringue torte with liqueur peaches
  • 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.