Do not put the chocolate cream on the meringue
layer until a short while before serving, or
the meringue will turn soggy.
egg whites, sugar, vanilline sugar, and lemon
juice in a heat-proof bowl. Put in a simmering
waterbath and beat vigorously until the batter
is firm, tough, and shiny. Mix in the nuts.
a circle, approx 25 cm / 10" in diameter,
on a baking sheet and put it on a baking plate.
Spread out the meringue mixture within the circle
and make a hollow in the middle.
in the lower part of oven at 100ºC / 212ºF
for about 1 hour, then turn off the heat but
leave the meringue layer in there for 3 - 4
hours or overnight, until really dry.
Break the chocolate in pieces and melt over
a waterbath. Mix in water, liqueur, and vanilline
sugar. Allow to cool. Beat the cream thick and
mix it into the chocolate. Pour the chocolate
cream in the hollow of the meringue layer and
decorate with shredded dark chocolate. Serve