Heat the oven to 140°C/gas 1.

Put the egg whites in a bowl and whisk rapidly until stiff, using an electric whisk if you have one. Add the caster sugar and whisk rapidly for another minute. Add the cocoa powder and whisk until blended.

Line a baking tray with baking parchment and scoop the meringue mixture on to the paper in 12 spoonfuls. Bake for 2 hours. For perfect crisp and dry meringues, turn the oven off but leave the meringues in there for another 12 hours.

Whisk the cream a little, add the sugar and Kahlua and continue to whisk carefully until it stands in soft peaks.

Sandwich the meringues together with the Chantilly cream, and then, using a vegetable peeler, make chocolate curls and use them to decorate the meringues.