Meringue with Fruits (Whisper with Fruits)

If the egg whites are chilled, place them in a bowl and let them rest for 1 hour until they reach room temperature

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

Beat the egg whites in an electric mixer at high speed until they form soft peaks

Gradually add the confectioner's sugar to the beater while beating constantly, until stiff peaks form

The meringue should be smooth and shiny

Bake the oven at 80°C

Grease two large baking dishes with butter and sprinkle with flour

Let the meringue fall into the baking dishes, pushing it with a 'pão-duro', leaving a 2cm gap between each one

Bake for 1 hour or until they are firm and lightly golden

Let them cool down outside the baking dish

Drain the pineapple and banana

Beat the heavy cream with confectioner's sugar until it becomes stiff

Gently add 3/4 of the fruits

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

Place half of the whipped cream on top of the meringue pile, piling it up slightly

Arrange more meringues around and on top of the whipped cream, forming a pyramid shape with the remaining meringues and whipped cream, filling all empty spaces

Place a final meringue on top

Dress with the remaining orange slices, banana slices, pineapple, grapes, and chocolate grated

Refrigerate for 4 hours until it's well chilled

Serve in individual plates