White Chocolate Meringue Torte With Liqueur Peaches

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   ["Preheat the oven to 225u00b0F. Line 3 large baking pans with parchment paper. Mark a 12 x 5-inch rectangle on each piece of paper. Turn the paper, marked-side down, on the pans.", "Beat the egg whites, granulated sugar and cream of tartar in a large bowl with electric mixer for about 8 mins, or until the sugar is dissolved and firm peaks form. Beat in the vanilla extract, vinegar and cornstarch.", "Divide the meringue evenly among the marked rectangles. Spread the meringue to just inside the marked lines.", "Bake the meringues for about 40 mins, or until dry to the touch. Cool in the oven with the door ajar.", "Meanwhile, for the white chocolate cream, place the chocolate and 1/4 cup of the cream in a small saucepan. Stir on low heat for about 1 min, or until smooth. Transfer to a large bowl and cool for 5 mins. Using an electric mixer, beat the remaining cream, liqueur and powdered sugar in a medium bowl until soft peaks form. Fold a quarter of the cream mixture into the chocolate mixture, then gently fold in the remaining cream mixture.", "Meanwhile, for the liqueur peaches, make a small ""X"" in the skin of the peaches at the stem end. Place the peaches in a large heatproof bowl and cover with boiling water. Let stand for 30 seconds, then drain. Peel away the skins. Halve the peaches and remove the pits. Cut the peaches into wedges. Combine the peach wedges, lemon peel, liqueur and sugar in a large bowl. Let stand, stirring occasionally, for 20 mins, or until the sugar is dissolved.", "Place one meringue on a serving plate. Spread with half the white chocolate cream. Repeat the layering, finishing with meringue. Dust the torte with powdered sugar. Serve with liqueur peaches."]

* Per serving · 4 servings · Values may vary.