Preheat your oven to 400 degrees F (200 degrees C) with the fan running.
In a mixer, beat the Egg (4) on medium power until they form soft peaks.
Add in the Caster Sugar (250 gram) and mix on full power until the mixture is stiff and glossy. Turn down the speed and add the Distilled White Vinegar (1/2 teaspoon), beating for three rotations.
Switch off the mixer and very gently fold in the sifted Corn Starch (1 tablespoon) with a metal spoon. Be sure to do this part swiftly so as not to lose the air. Using the metal spoon, dot four tiny blobs of the meringue mixture on to a baking sheet to secure baking paper.
Sprinkle over a small amount of the cornflour and layer the mixture in a circular form (or whatever form you want), creating peaks and curls for added flamboyance!
Pop into the oven, immediately switching off the fan and turning the temperature down to 250 degrees F (120 degrees C). Bake for 90 minutes then turn off the oven and allow to cool inside the oven overnight.
Wash and segment the White Peach (6) into sixths.
In a shallow pot heat the peaches on high to slightly blacken them. Add in the Whiskey (to taste), then pour in the white Granulated Sugar (3 tablespoon) and Water (250 milliliter). Bring to the boil, stirring continuously then turn down the heat and reduce by half.
Pour the mixture into an oven-proof dish and place under a preheated grill until the peaches are syrupy and and soft. Allow to reach room temperature.
Beat the Fresh Cream (400 milliliter) and Caster Sugar (1 tablespoon) until stiff and peaky. Carefully transfer the meringue base on to your chosen platter. Using a spatula, layer the cream over the top of the cooled pavlova, creating waves and peaks.
Spoon over the caramelized peaches in a haphazard fashion. Finish off your confectionary creation by drizzling the remaining syrup from the peaches over the entire dessert.