Preheat the oven to 140°C.
Whisk egg whites to soft peaks and then gradually whisk in the sugar until stiff peaks form.
Fold in the cornflour and white wine vinegar gently.
Place six rounds of mixture onto a lined tray and bake for 10-12 minutes.
Turn the oven off and leave the meringues to dry for at least 2 hours.
Preheat the oven to 170°C for the peaches.
Dissolve 150g sugar in water over low heat, then boil until a light caramel forms.
Stir in the fruit juices and set the caramel syrup aside to cool.
Blacken peach skins with a blowtorch, wipe them clean, brush with butter, and coat with remaining sugar.
Roast peaches in a tin with the caramel for 30 minutes, basting frequently.
Add raspberries and almonds to the roasting tin for the final 10 minutes.
Whip the double cream to soft peaks.
Assemble by placing cream and a peach on each meringue, topping with sauce, raspberries, and almonds.