This naughty meringue deserves to be served at the end of a special meal.

Ingredients: (Serves 10)

• 55 g/2 oz cocoa powder
• 175 g/6 oz icing sugar
• 10 eggs
• 140 g/5 oz granulated sugar
• 28 g/1 oz walnut halves, roughly chopped
• 28 g/1 oz pistachio nuts, roughly chopped
• 280 g/10 oz plain chocolate
• 85 g/3 oz unsalted butter
• 3 tablespoons orange liqueur
• 2 tablespoons caster sugar
• 150 ml/5 fl oz fromage frais or mascarpone
• 140 g/5 oz unflavored yogurt
• 1 tablespoon orange juice

Method:

Preheat the oven to 140ºC/275ºF/Gas mark 1. Line 2 baking sheets with parchment paper and draw a 20-cm/8-inch diameter circle in the center of each. Sift the cocoa and icing sugar into a bowl. In a large bowl, separate 6 eggs and discard the yolks. Beat the egg whites with an electric whisk until stiff peaks form.

Gradually beat in the granulated sugar, 1 tablespoon at a time, until the mixture is thick and glossy. Using a large metal spoon fold in the sifted cocoa and icing sugar until the meringue is evenly colored. Spoon ½ of the meringue between the 2 circles and spread out evenly using a palette knife. Scatter one third of the nuts over each meringue. Spoon the remaining meringue into a large piping bag fitted with a large star nozzle.

Pipe rows of meringue in a wave pattern across the remaining circle until it is completely covered. Scatter with the remaining nuts. Cook the meringues for 1½ hours until pale brown and completely dry to the touch. Set on a wire rack to cool completely before removing the parchment paper.

Melt the chocolate in a bowl over a pan of simmering water. Remove from the heat. Separate the remaining 4 eggs and add the yolks, butter and 2 tablespoons orange liqueur to the chocolate and stir well until smooth. Set aside to cool. Beat the eggs whites with an electric whisk until stiff peaks form.

Add the caster sugar and beat until slightly glossy. Fold the egg whites into the cooled chocolate. Chill in the refrigerator for 20 minutes. Put one of the meringues onto a dinner plate, flat side down. Using 2 dessert spoons, shape quenelles of mousse around the outside edge of the meringue.

Fill the center of the mousse ring with more mousse and top with the second disc of meringue. Repeat with the remaining mouse before topping with the piped meringue disc. Chill in the refrigerator for up to 6 hours. Beat together the remaining ingredients to create the sauce and serve on the side. The meringue can be made up to 1 week in advance and stored in an airtight container. The mousse and sauce should be prepared before use.