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Preparation
1.
Whip the egg whites until stiff with the whisk of the electric mixer. Add the sugar and salt. Finally, add the starch. Sift 175 g of icing sugar and incorporate them carefully. Pour the meringue mixture into a piping bag with a perforated nozzle (approx. 1 cm Ø). Arrange 3 circles (approx. 25 cm Ø) on 3 baking trays lined with baking paper, forming a spiral, starting from the center. Leave to dry in a preheated oven (electric hob: 100 °C/fan oven + gas: not suitable) for about 2 hours.
2.
For the cream, beat the cream until stiff. Briefly stir in the vanilla pulp and 25 g of icing sugar. Grate the chocolate. Spread about 1/3 of the cream on the meringue base. Place the second meringue base on top and spread with 1/3 of the cream. Place the last meringue base on top and spread with the remaining cream. Sprinkle with chocolate flakes and place in the fridge for about 4 hours.
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