Beat the egg whites until stiff. Add
half the sugar and beat until thick and glossy. Fold in the remaining
sugar. Pipe six circles of meringue on to baking parchment on a baking
(cookie) sheet. Bake in a preheated oven at 140°C/275°F/ gas mark 1
for 45 minutes until pale golden and crisp. The insides will remain
fairly soft. Remove from the sheet and cool on a wire rack.
Whip the cream until stiff. Pipe or spoon half the cream over the
meringue circles, top with the fruit, then decorate with the remaining
cream. Sprinkle the grated chocolate over the top.