Preheat the oven to 160C Fan/180C/350F. Take two baking trays that are at least 25cm by 25cm and line with baking parchment.
Place the ground almonds and icing sugar in a food processor together, pulse for a few seconds to get rid of any big lumps of almond.
Take the egg whites and whisk until they hold a soft peak, add a little caster sugar and continue to whip until stiff peaks, adding all of the sugar a spoonful at a time.
Gently fold the almond icing sugar mix into the egg whites until it is evenly mixed.
Divide the dacquoise between the two baking trays and spread them out to make a square of at least 22cm by 22cm.
Bake for 15 to 20mins until the dacquoise is lightly browned, transfer to a rack and allow it to cool before removing the baking parchment.
Next make the white chocolate bavarois, place the gelatin sheets in a bowl of cold water and leave to soak until softened.
Take the white chocolate and break into pieces if necessary and place in a bowl. Add the softened gelatine to the white chocolate, make sure you squeeze out all of the excess water.
Place the egg yolks in a bowl large enough to fit the milk as well.
Put the vanilla bean paste and milk in a saucepan and bring to a boil over a medium heat. Remove from the pan and whisk it into the egg yolks.
Return this mixture to the pan and stir gently with a wooden spoon until the mixture coats the back of a spoon and reaches 82C on a thermometer.
When the custard is ready, pour it onto the white chocolate and leave it for a minute or two to melt the chocolate. Then stir it to melt all of the chocolate, until it is smooth.
Whisk in the cointreau until combined.
Whisk the cream in a large bowl until it holds a stiff peak and then gently fold in the white chocolate, careful not to knock out all of the air.
To assemble the dessert, take the round cake ring and cut out two circles of cake, clean the ring and remove any cake crumbs.
Line a baking tray or board that will fit in your freezer with baking parchment. Place your cake ring on top of the lined board.
sprinkle the chopped peach and raspberries into the base of the cake ring, be sure that they are evenly mixed.
Take two thirds of the white chocolate bavarois and pour this over the fruit and smooth with a spatula.
Place one of the dacquoise on top and then spread the remaining white chocolate bavarois on top.
Place the second dacquoise on top and place in the freezer for at least 2 hours.
When the cake is frozen, invert it on to a cake board or a plate and using a chef's blowtorch heat the ring and gently slide it off the dessert.
Warm some apricot jam in the microwave and gently brush it over the dessert to give it a shiny glaze.
Let the dessert thaw in the fridge before serving.