Peach Meringue Cake
|Egg whites||6 (At Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|Pureed ripe fresh peaches||3 Cup (48 tbs) (At Room Temperature)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs) (To Taste)|
|Lime juice||1 Tablespoon|
Preheat the oven to 225 degrees.
Place egg whites in a copper or stainless-steel bowl and beat them on a slow speed until foamy.
Sprinkle in the cream of tartar, raise the beating speed, and beat egg whites until they form soft peaks.
Add the sugar 1 tablespoon at a time, beating until all sugar is incorporated and peaks are stiff and shiny.
Using an 8-inch cake pan or plate as a guide, outline 3 circles on parchment paper.
Adhere the paper to baking sheets with dabs of meringue.
Once in position, fill a pastry bag with meringue.
Pipe out meringue in a circular fashion, filling the 8-inch circles on the parchment paper.
Smooth tops of meringue circles with a spatula.
Bake in the preheated oven 1 1/2 to 2 hours, or until meringues are dry.
Turn oven off.
Leave meringues inside the oven until they have cooled down, usually several hours.
When meringues are cool, peel off the parchment paper. (Do not despair if meringues crack or break.
The fruit mousse will cover all flaws so that no one will be the wiser.) If meringue discs are not used immediately, store them in airtight containers to keep them crisp.
Several hours before serving, puree the peaches and pour peach puree into a large bowl.
Pour lemon juice into a small saucepan and stir in the gelatin.
Let sit 1 minute to soften.
Gently warm this mixture over low heat, stirring constantly, until gelatin melts and mixture clears in color, about 1 or 2 minutes.
Pour and stir the gelatin into the pureed fruit.
If, at this point, peach puree is not the consistency of softly whipped cream, place peach bowl in a larger bowl of ice water.
Stir frequently until puree reaches correct consistency.
Take out of the ice water and set aside briefly while whipping cream.
Whip the cream and vanilla until slightly thickened.
Drizzle in 1/4 to 1/3 cup sugar and beat until soft but firm peaks form.
Do not overbeat, or cream will dry out.
Fold the whipped cream into the thickened peach puree.
Refrigerate peach mousse, covered, until well chilled.
When ready to serve, place 1 meringue disk on a cake stand.
Spread peach mousse generously on top of it.
Cover with a second meringue disc, more mousse, then top with the third meringue disc.
Spread remaining peach mousse on the sides and top of the cake.
Garnish with slices of fresh peaches dipped in a mixture of honey and lime juice, made to your taste.