Peach Heart

For the batter: Preheat the oven to 180°C (approximately 350°F). Separate egg. Beat egg whites with a pinch of salt until stiff. Add half the sugar and beat until glossy. Beat egg yolk with 1 tablespoon cold water until fluffy. Add remaining sugar and beat until creamy.

Fold egg whites into egg yolk mixture. Add lemon zest, flour, cornstarch, baking powder, coffee and cocoa powder and carefully mix.

Grease a heart-shaped pan with butter and dust with brown sugar. Pour batter into pan and bake for 8-13 minutes.

Remove and let cool in the pan. Release onto a wire rack and let cool completely.

For the filling: Soak gelatine in plenty of cold water. Boil wine, sugar and lemon and set aside. Squeeze gelatine and dissolve in warm wine. Peel peaches and remove seeds, then dice and add to wine.

Place cooled cake back into pan. Once the peach mixture begins to gel, spread onto cake and chill for several hours.