Pistachio and peach dacquoise

Instructions

1. Preheat oven to 160°C or 140°C fan-forced. Use base of a 22cm round springform tin to draw 2 circles on baking paper. Place prepared baking paper on a large baking tray. Lightly spray springform tin with oil. Line base and side of tin with plastic wrap.
2. Roughly chop 1 tablespoon pistachios and reserve. Process remaining pistachios in a food processor until finely chopped.
3. Using electric beaters, beat 2 egg whites in a clean, dry bowl until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved. Fold in finely chopped pistachios. Spread meringue over baking paper circles. Sprinkle 1 meringue with reserved pistachios. Bake for 15 minutes. Turn off oven. Cool meringues in oven for 30 minutes with door ajar.
4. Process peaches in a food processor until smooth. Using electric beaters, beat ricotta and icing sugar until smooth. Beat in fromage frais and peach until combined.
5. Sprinkle gelatine over ¼ cup (60ml) boiling water in a small heatproof jug. Whisk until gelatine has dissolved. Stir into peach mixture. Using clean electric beaters, beat remaining egg white in a small, clean, dry bowl until soft peaks form. Fold into peach mixture.
6. Place plain meringue disc in base of prepared springform tin, trimming to fit if necessary. Spread peach mixture over meringue. Top with remaining meringue, pistachio-side up. Cover and place in fridge for 6 hours or until set. Serve with berries.