Gateau Diane

Place egg whites in a large bowl and whisk on high speed with an electric whisk until they form soft peaks. Add the sugar, a little at a time, whisking well after each addition, until all the sugar has been added and the mixture is thick and glossy.

Place three plate-sized rounds of meringue mixture on baking parchment and bake for 2 to 3 hours at 100C until dry (leave in oven overnight if possible). Carefully peel away the baking paper.

In a pan, slowly melt the chocolate in the water and allow to cool. Whip the cream until thick and carefully fold into the chocolate mixture.

Just before serving, layer the meringue and chocolate mixture together and chill in fridge. Dust with chocolate powder and grated chocolate curls.