Fresh Peach Torte

Description
A bit of work but very well worth it. - This makes a great finale dessert to any special summertime meal.

Ingredients

 * 6 egg whites
 * ¼ tsp salt
 * ½ tsp cream of tartar
 * 1½ cups + ¼ cup + 1 tbs sugar
 * 1½ tsp + ¼ tsp vanilla
 * 2 lbs of fresh peaches
 * 2 tbs of fresh lemon juice
 * 1 envelope unflavored gelatin
 * 2 tbs water
 * ¾ cup heavy cream

Directions

 * 1) In a mixer, combine egg whites, salt and cream of tartar.
 * 2) Beat until the eggs have doubled in volume.
 * 3) Add 1½ cups sugar, very slowly, being sure that the sugar is dissolved.
 * 4) Beat in 1½ tsp vanilla.
 * 5) Spoon this mixture into a buttered 8” springform pan. Make a depression in the center, about 5” wide and 1” deep.
 * 6) Place in a preheated 400 °F oven. Place the cake in the oven, close the door and shut off the heat.
 * 7) Let this meringue stay in the oven for 12 hrs. or preferably overnight. Do not open the oven door.
 * 8) The following morning, remove from the oven and run a spatula around the edges. Release the spring and very gently remove the sides. Loosen the meringue from the bottom and place on a serving plate.
 * 9) Peel and slice the peaches, sprinkle them with fresh lemon juice. Add ¼ cup sugar and gently toss.
 * 10) Soften unflavored gelatin in water.
 * 11) Place in a pan of hot water; stir until completely dissolved.
 * 12) Stir gelatin mixture into peaches, and chill in refrigerator until mixture has thickened.
 * 13) Whip heavy cream until very thick, adding 1 tbs. sugar slowly while whipping.
 * 14) Stir in ¼ tsp. vanilla into whipped cream.
 * 15) Pile the peach mixture onto the meringue; top with the vanilla whipped cream.
 * 16) Garnish with additional fresh peach slices and serve.