Do not attempt to make this recipe on a damp, humid or rainy day. If you use
bottled passion fruit juice, boil down 1/2 cup of bottled juice until it measures
1/4 cup, then proceed with recipe. Or you can substitute strawberry or red currant
jam in the glaze.
6 egg whites
1/2 teaspoon salt
1 3/4 cups granulated sugar
Cream Cheese Layer
6 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups cream
2 cups miniature marshmallows
5 or 6 large freestone peaches
1/3 cup undiluted frozen passion fruit juice
2 to 3 tablespoons water
1 teaspoon arrowroot or cornstarch
Meringue Crust: Lightly butter a 13 x 9-inch baking pan. Set oven rack in center
of oven and preheat oven to 250 degrees F.
Beat egg whites and salt to glossy, stiff peaks, gradually adding sugar halfway
through. Spread meringue evenly in the prepared pan.
Bake 1 1/2 hours. Turn the oven off and leave the meringue inside the
oven for 12 hours or overnight. It will get a hint of color.
Cream Cheese Layer: Beat cream cheese, confectioners' sugar and vanilla extract
In a cold bowl with cold beaters, whip cream to medium-stiff peaks.
Fold a "scoop" of whipped cream into beaten cheese, to loosen the cheese
and make it easier to fold with the cream.
Fold remaining cream and marshmallows into cream cheese.
Spread over meringue crust and refrigerate 8 to 12 hours.
Peach Layer: Drop peaches into a large pot of boiling water for 30 seconds to 1
minute. Test readiness by piercing one with a knife tip. If the skin curls back,
peaches are ready to peel. Do not boil longer than 1 minute, or peach pulp will
begin to cook.
Remove peaches from water with a slotted spoon or wide strainer,
place them in a colander and immediately rinse in cold water. Keep in a bowl of
ice water until all peaches are peeled and pitted. Skins should slip off. If skins
stick to flesh, peel with a knife.
Slice peaches evenly into 1/4-inch slices and
place in neat lengthwise overlapping rows over the cream-cheese layer. Or cut squares
from pan and decorate individually.
Glaze: Boil all ingredients until clear. Immediately brush onto all surfaces