About this recipe:A deliciously light yet indulgent dessert using new Ski Sensations. If you prefer not to use alcohol in your dessert, you can soak the peaches in orange juice instead, adding a couple of drops of almond extract to get a similar effect.
Preheat the oven to 110 C / Gas 1/4 and line a baking tray with baking parchment.
Start by making the meringues. Using a handheld electric whisk, beat the egg whites on a medium speed until they are thick and hold stiff peaks when you raise the beaters. Keep beating and, making sure you leave a couple of seconds between each spoonful, start to add the caster sugar a tablespoon at a time. The mixture should become thick and glossy.
Spoon the mixture on to the baking tray in four blobs – don’t worry too much about the aesthetics, they’re going to be crumbled up shortly!
Bake for around 1 1/2 hours. If you’re using a fan oven, they may need slightly more time but you’ll know they are ready by tapping the bottom – they should sound crisp. Remove from the oven and leave to cool on a cooling rack.
Meanwhile, soak the chopped peaches in the liqueur and set aside.
To assemble the dessert, crush the meringues roughly, (keeping a little back to use as topping) and fold them gently into the peaches and cream yoghurt. Spoon into a dessert bowl.
Drain the chopped peaches and layer on top of the crushed meringue mixture.
Top with some more crushed meringue, a few toasted flaked almonds and finally some grated chocolate to finish off.
The meringues can be made a couple of days before and kept in an airtight container if you are short on time.