Preheat oven to 200°C, then trace a circle with a diameter of 10 inches onto greaseproof paper. Place paper onto a baking tray
In a large bowl beat the egg whites and a pinch of the cream of tartar until soft peaks form – this will take around 2 minutes using an electric whisk
Continue mixing, adding 150g of sugar slowly and continue to beat until the whites are stiff and glossy and all the sugar has dissolved
Tip the meringue onto the pre-prepared baking tray, using a spatula to spread the mixture into the shape of the circle you traced earlier. Smooth off the top and try to make the centre slightly concave (this will allow you to pile up the topping)
Bake the meringue for two hours, then turn off the oven and let it cool completely in the oven for about 5 hours. Whilst cooking, it is vital that you don’t open the oven door
Make the orange curd – in a medium saucepan off the heat, whisk 150g sugar, egg yolks and orange zest. Then whisk in the orange and lemon juices
Move the pan onto a medium-high heat and whisk constantly until the mixture is thick and can coat the back of spoon. You’ll also see small bubbles around the edge of the pan after around 5 minutes – don’t let the mixture boil
Remove pan from the heat straightaway and continue to whisk. Then pour the mixture through a sieve into a clean bowl, then cover with cling film and refrigerate
Finally, in a large bowl, mix together the cream and icing sugar until stiff peaks form (this will take around 3 minutes)
Remove the meringue from the cool oven, peel away the greaseproof paper and transfer it to a serving plate. Spoon some of your lovely orange curd onto the meringue, then top with the whipped cream and sprinkle over the white chocolate shavings
