Fresh Peach Torte

Preheat oven to 275°F. Line a 9-inch springform pan with parchment paper. In a large bowl, combine egg whites with salt and cream of tartar, then beat until stiff peaks form.

Gradually add 1¼ cups sugar to the beaten egg whites while beating continuously until the mixture is glossy and forms stiff, shiny peaks.

Fold in 1 tsp vanilla extract gently into the meringue mixture. Spread the meringue evenly into the prepared springform pan, creating a shallow shell with slightly raised edges.

Bake the meringue base for 45 minutes until it is dry and pale cream-colored, then remove from oven and cool completely.

While the meringue cools, peel and pit the fresh peaches, then slice them into thin pieces and toss with 2 tablespoons fresh lemon juice.

In a small saucepan, sprinkle the unflavored gelatin over 2 tablespoons water and let sit for 1 minute to bloom, then heat gently over low heat, stirring until completely dissolved.

Combine the dissolved gelatin with the peach slices and their accumulated juices, mixing gently to coat the peaches evenly.

In a separate bowl, whip the ¾ cup heavy cream with the remaining ¼ cup plus 1 tablespoon sugar and ½ teaspoon vanilla until stiff peaks form.

Fold the whipped cream gently into the peach-gelatin mixture until no white streaks remain, being careful not to deflate the cream.

Spread the peach-cream mixture evenly over the cooled meringue base and refrigerate for at least 2 hours until the filling is set.