Fruit Meringue (Suspiro with Fruit)

If the egg whites are chilled, place them in a bowl and let them sit at room temperature for 1 hour

Next, peel the oranges in a spiral shape, remove all white pith, cut into gomos and refrigerate

Beat the egg whites in an electric mixer, on high speed, until soft peaks form

Add the confectioner's sugar gradually, beating continuously, until stiff peaks form

The meringue should be firm and shiny

Heat the oven to 80°C (180°F)

Grease two large baking sheets with butter or non-stick spray

Leave the meringue to fall in spoonfuls, pushing gently with a spatula, leaving 2cm between each one

Bake for 1 hour or until firm and lightly golden

Let it cool on the baking sheet

Drain the pineapple and banana

Beat the heavy cream with confectioner's sugar, until stiff peaks form

Add 3/4 of the fruit, carefully

On a round plate, build 12 meringues in a diameter of 22cm

Place half of the whipped cream on this ring of meringues, piling slightly

Arrange more meringues around and above the cream, forming a pyramid with the rest of the meringues and cream, filling empty spaces

Place one meringue on top

Garnish with the remaining oranges, banana slices, pineapple chunks, and grapes

Sprinkle with grated chocolate

Refrigerate for 4 hours or until well chilled

Serve in individual plates