For the meringue:

1. Mix the egg whites and sugar with a whisk.

2. Place the sugar-white mixture in a double boiler and heat gently while constantly mixing.

3. When the sugar is dissolved in the egg whites, transfer everything to the mixer.

4. At medium speed, whip the meringue until the mixer bowl has cooled. The meringue is shiny and ready to use. Set aside.

For the orange cream:

5. Squeeze the oranges and filter the juice through a fine-mesh sieve.

6. In a small bowl, pour half of the orange juice and mix in the cornstarch.

7. Pour the remaining juice, added with sugar, into a saucepan and heat over low heat.

8. Add the cornstarch mixture, stirring constantly, then add the beaten eggs. Increase the temperature while stirring until thickened.

9. Pour the cream over the cooked pastry base and let cool completely.

10. Dress the meringue, letting your imagination run wild. For this dressing, we cut the tip of a disposable piping bag in a V shape, which shapes the design in the meringue.

11. Burn with a torch and serve immediately!