Instructions: 1 Start by preparing the custard. Place the milk into a pan and gently heat. Split open the vanilla pod and scrape out the seeds and add to the milk.

2 Separate the eggs and place the whites in a large bowl and set aside.

Place the yolks into a medium bowl and stir in the sugar.

3 Pour over the warmed milk. Lightly whisk together and return to the pan.

Heat until thickened.

4 In a saute pan, pour in the hot milk and hot water, and gently bring to the boil. Using an electric whisk, whisk the egg whites to soft peaks.

5 Continue whisking, gradually adding 2 tbsp caster sugar until it forms a stiff glossy mixture.

6 Remove the custard from the heat and stir in the double cream. Transfer the custard to a jug and set aside.

7 Using 2 dsp and a bowl of hot water, shape the meringues into quenelles.

Carefully place three into the simmering liquid and poach for a minute each side.

8 Remove from the liquid and drain on a plate lined with kitchen paper.

Keep six whole raspberries for decoration and put the rest into a sieve set on a bowl. Mash with a fork, pushing through a sieve. Discard the pips.

9 Flood a shallow serving dish with custard and drizzle over the raspberry sauce. With a skewer make swirls in the custard. Arrange six peaches in the custard and place the meringues in the centre. Decorate with the reserved raspberries and a mint sprig.

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