French Meringue

For the French Meringue:

1. In a stand mixer, begin whisking the egg whites with one-third of the sugar (about 5.8 oz / 167 g).
As the sugar dissolves into the egg whites, it helps prevent graininess and creates a smoother, more stable texture.
2. When the mixture has doubled in volume, add another third of the sugar. Continue whisking until the meringue becomes glossy and firm, then add the final third.
3. Spread the meringue evenly onto a baking tray lined with parchment paper, using an offset spatula to smooth the surface.
4. Bake at 195°F (90°C) with a fan oven for about 2–3 hours for a white, delicate meringue.
For a slightly golden version, bake at 240°F (120°C) for about 1 hour with a fan oven.
5. Once baked, allow the meringue to cool completely, then break it into irregular pieces of various sizes.

For the Ricotta Cream:

1. In a large bowl, combine the Whipped Ricotta and Powdered Sugar. Whisk vigorously for about 3 minutes until it is light and creamy.
2. Add half of the Dark Chocolate, chopped into fine shavings, to the ricotta mixture. Reserve the remaining half for garnish.
3. Stir in the Dried Mint and whisk for an additional 30 seconds to blend the flavors evenly.

To Assemble:

1. On each plate, place a generous spoonful or quenelle of the Ricotta Cream.
2. Sprinkle with Dark Chocolate Shavings and cover partially with pieces of Meringue, creating a light, textured presentation.
3. Garnish with a few Fresh Mint Leaves for color and aroma.