Chaja | Peach Meringue Dessert

Peel and core the peaches.

In a large pot melt the sugar in the water for around 5 minutes. Add the vanilla bean paste then gently emerse the peach halves into the syrup and allow to simmer for 10 minutes. Set aside in the fridge to cool down in the syrup. This process can be done up to a week in advance.

Classic Meringue: Add the egg whites to a clean mixing bowl and beat until light and fluffy. Incorporate the 1cup sugar whilst whisking, mix until all the sugar is incorporated and a stiff meringue is produced, finish mixing then fold in the remaining sugar and powdered sugar.

Preheat the oven 180°F / 80°C.

On a lined baking tray spread the meringue evenly then bake in the center of the oven for approx 3 hours.

Biscuit Cuillere: preheat the oven 380°F / 195°C. Whip the whites until fluffy set-aside, add the yolks to the bowl until it starts to thicken with the sugar 5 - 7 minutes. Switch off the mixer and gradually fold the flour bit by bit with the stiff meringue.

Spread the Biscuit Cuillere mixture as evenly as possible in 2 lined baking sheets. Dust the top of the mix with a little flour and powdered sugar before baking. for 6-8 minutes.

Building your individual Chaja cakes: Line the individual molds with the acetate paper to create a higher wall to add the layers to the cake. first, lay a sponge layer in the base of the mold then add some peach syrup followed by a layer of dulce de leche, whipped cream, diced peaches, and small pieces of meringue. Start the process again to make two layers in one mold finishing with a sponge on top. Chill the molds for a minimum of 1-2 hours.

Decorate your chaja: take each cake out of the mold and peel away the acetate and coat the cake in whipped cream and finish by covering the cake with some broken pieces of the meringue. For the Garnish you can if you like add a drizzle of chocolate cream and edibles flowers but not too much.

Enjoy!