Roasted Peach Melba Meringue Stack

This showstopper looks amazing, and once the meringue discs are made, the rest comes together fairly quickly. Swap the raspberries for blackberries, if you prefer. Hands-on time 30min, plus cooling. Cooking time about 1hr 45min. Serves 10 FOR THE MERINGUE

 4 medium egg whites  200g caster sugar  1tsp cornflour FOR THE FILLING AND TOPPING  2 ripe peaches, destoned and each cut into 8 wedges, see GH TIP  3tbsp caster sugar

 300g raspberries

 600ml double cream

 3tbsp icing sugar, sifted

 1tsp vanilla bean paste 1 Preheat oven to 140°C (120°C fan) mark 1. Draw 4 x 18cm circles on a couple of sheets of baking parchment. Flip so the ink is underneath and place on 2 large baking sheets.

2 For the meringue, using a freestanding mixer or a handheld electric whisk and a large bowl, beat the egg whites until they hold stiff peaks. Gradually beat in the caster sugar and continue to beat until the meringue is thick and glossy. Briefly beat in the cornflour.

3 Secure the baking parchment to the baking sheets with some small dabs of meringue. Divide the meringue between the 4 circles and smooth within the templates (they need to be fairly flat). Bake for 1½hr, or until crisp. Turn off the oven and leave the meringues inside to cool for 1hr, before removing to cool completely at room temperature.

4 Once meringues are out of the oven, make the filling and topping. Reheat oven to 200°C (180°C fan) mark 6. In a small roasting tin, mix the peaches with 1tbsp of the caster sugar. Roast for 15min, or until the edges are beginning to caramelise. Set aside to cool completely.

5 While the peaches are roasting, in a small pan, heat the raspberries and remaining 2tbsp caster sugar until the berries just start to burst. Set aside to cool completely.

6 To serve, whip the cream, icing sugar and vanilla until the mixture holds medium peaks. Strain the raspberries (reserving the juice and berries separately). Fold 3/4 of the raspberries through the whipped cream.

7 Secure a meringue disc to a cake stand or plate with a little cream. Spread over 1/4 of the remaining cream. Continue stacking with remaining meringue discs and cream, finishing with a layer of cream. Top with the roasted peaches and the remaining raspberries. Drizzle over the reserved raspberry juice, encouraging it to run over the sides. Serve. PER SERVING 438cals, 3g protein, 32g fat (20g saturates), 33g carbs (33g total sugars), 1g fibre GET AHEAD Bake the meringue discs up to a day ahead. Once cool, store in an airtight container at room temperature. Cook the peaches and raspberries up to 2hr ahead and keep at room temperature. Complete recipe to serve.