Poached peach melba
	Serves 6 + wheat free This version of the classic British seaside dessert uses the Australian created Pavlova. If you can't be bothered with making the pav's just use supermarket meringues instead.		vegan summer pudding white chocolate raspberry tart peach melba pecan and praline profiteroles steamed chocolate heaven espresso torta

	Making Pavlovas 6 egg whites small pinch of salt 340g (12oz) caster sugar 1 dessertspoon corn flour (cornstarch) 1 dessertspoon of vinegar	When you separate the eggs make sure the egg whites have absolutely no egg yolk in them as this will ruin the meringue. Place the egg whites into a very clean bowl and whisk them up to thick peaks with an electric whisk. Add half the sugar and whisk again until a thick glossy meringue is produced. Stop whisking and carefully, with a spoon, fold in the rest of the sugar and the vinegar and corn flour. Pipe at least six discs of the pavlova mix onto a large baking sheet covered with baking parchment. Bake them low in your oven set at it's lowest temperature setting, the oven should be just warm, for about two hours. The pavlovas should be crunchy on the outside but soft in the middle.
	The toppings 6 peaches 2 punnets of raspberries 100g (½ cup) sugar 300ml (1 cup) whipping cream	Poach the peaches in a little water and sugar for about ten minutes. Cool, peel and de stone them by slitting down the peaches length from stalk to bottom. Make a raspberry sauce by whizzing up the raspberries with the sugar. Pass the sauce through a sieve. Whip the cream to soft peaks. To serve place a blob of cream on a pavlova. Top this with a whole poached peach and pour over some raspberry sauce.
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