Heat the oven to 110°C.

Put the egg whites, 220g caster sugar and the brown sugar into a large heatproof bowl set over a pan of barely simmering water.

Using an electric mixer, whisk the egg whites and sugar on a low speed, over the heat, until the sugar has dissolved.

Now crank up the speed and whisk until you have a thick meringue and all the sugar has dissolved.

Remove the bowl from the pan, then keep whipping until cool.

Melt 50g of the choc and swirl through the meringue. Plop 4 or 5 big spoonfuls of meringue onto a lined baking sheet and bake for 1 hour, and then leave to cool in the oven for at least 2 hours.

Roughly chop 90g of chocolate and place in a heatproof bowl. Bring 175ml of cream to a simmer and pour over the chocolate. Leave to stand for 30 seconds, add a pinch of salt and stir into a ganache.

Add the remaining cream to a large bowl and add the remaining caster sugar and the zest of one orange.

Segment the oranges.

Roughly break up your meringues and chuck into a big bowl, add the cream, orange segments and pour over the choc. Gently fold together and divide between plates.

Get stuck in.