4 de-stoned peaches: 2 roughly chopped and 2 sliced 150g caster sugar 165g icing sugar, plus extra for dusting 6 egg whites 50ml cold water 300ml double cream Preheat the oven to 100°C/gas mark ½. In a bowl, combine the caster sugar and 150g of the icing sugar. In a separate bowl, whisk the egg whites, using an electric whisk, for 4 mins until thick and fully whipped. Continue to whisk on a low speed and add the mixed sugar a tablespoonful at a time. Whisk on medium for a further 6-8 mins until the mixture is stiff and stands in peaks. Line a baking tin with greaseproof paper, then spread the meringue approximately 2in (5cm) deep on the paper. Bake for 1 hr, then turn off the oven, leaving the meringue inside for at least 4 hrs. Place the chopped peaches in a bowl and blend with the cold water until smooth, using a hand blender. In a separate bowl, whisk the cream for 2-3 mins until just firm, then add the remaining icing sugar. Transfer half of the mix into another bowl. Add half of the peach juice to one of the bowls and stir in thoroughly. Break the meringue into large pieces. In a large serving bowl, roughly mingle the meringue, cream, peach cream, peach slices and peach juice together. Dust with icing sugar and serve.