Heat oven to 120C/100C fan/gas ½.
Line a large, flat baking sheet with baking
parchment. Tip egg whites into a large
bowl. Sift together the sugars. Blend the
cornflour, vanilla and vinegar to a paste.
Whisk the egg whites until stiff, then
whisk in the sugars, 2-3 tbsp at a time,
alternating with the paste. Continue
whisking until the meringue is thick and
Spoon the meringue onto the prepared
baking sheet and spread to a 22cm
round. Use the back of a metal spoon to
make a shallow dip in the centre for the
filling. Bake the meringue for 1½ hrs, then
turn off the heat and leave it in the oven
to cool. Transfer to a flat serving plate.
Put ½ the raspberries in a pan with the
sugar and 2 tbsp water. Bring to the boil,
stirring to dissolve the sugar, then cook
for a few mins until the raspberries are
soft and pulpy. Tip into a food processor
with ½ the remaining raspberries and
whizz to a purée. Press through a sieve
into a bowl to remove the pips. Cool.
Halve and stone the peaches, then cut
each half into 4-5 slices. Whip the cream
until stiff. Drizzle over half the raspberry
sauce and fold in gently with a large
metal spoon to make a ripple effect.
Carefully spoon the cream into the
centre of the meringue. Pile the
peaches on top and scatter with the
remaining raspberries. Drizzle with
the remaining sauce and dust lightly
with icing sugar. Serve without delay.