Peaches and Cream Meringue Cake

Pour yogurt into cheesecloth-lined sieve set over bowl; cover and refrigerate to drain for at least 3 hours or until reduced to 1/2 cup (125 mL). Discard liquid.

Meanwhile, line baking sheet with parchment paper. Using 8-inch (1.2 L) round cake pan as guide, draw two circles; turn paper over. Set aside.

 Spread almonds in cake pan; bake in 350ºF (180ºC) oven for 6 minutes or until light golden. Let cool completely.

In bowl, beat together egg whites, salt and cream of tartar until soft peaks form; gradually beat in sugar until stiff glossy peaks form. Stir in vanilla. Fold in cornstarch and almonds.

Spoon onto each circle, spreading evenly to edges. Bake in 275ºF (140ºC) oven for 1-1/2 hours or until tops are firm to the touch and undersides are dry. Transfer to rack; let cool completely. Peel off paper. (Meringues can be wrapped in foil and stored in cool dry, place for up to 3 days.)

Peel and slice peaches; set aside. In bowl, whip cream; beat in sugar. Fold in drained yogurt.

Place one of the meringues on serving plate; spread with half of the cream mixture. Top with two-thirds of the peaches. Top with remaining meringue; spread with remaining cream mixture. Garnish top with remaining peaches. Refrigerate for about 30 minutes or until meringues soften slightly. Garnish with mint sprigs.