Chocolate coconut meringue wreath

Method

1. Heat the oven to 100°C fan/gas ½. Line a large baking sheet with baking paper. For the meringue, put the egg whites and sugar in a large heatproof bowl over a pan of barely simmering water. With an electric hand mixer, whisk on a low speed until the sugar dissolves. Turn up the speed to medium-high and continue to whisk until very thick and glossy. Remove from the heat, then continue whisking until cool.
2. Gently fold the coconut essence (if using) and desiccated coconut into the meringue. Drizzle over the melted chocolate, folding several more times to form a chocolate swirl. Dollop spoonfuls of the mixture onto the prepared baking sheet to form a wreath, then bake for 1½ hours until crisp. Turn off the oven and leave the meringue to cool in the oven for 2-3 hours (see Make Ahead).
3. When ready to assemble, put half the cream, the cocoa powder, icing sugar and vanilla in a bowl and whip to soft peaks. In a separate bowl, whip the remaining cream to soft peaks, then ripple the two creams together.
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4. Carefully transfer the wreath to a serving platter. Dollop over most of the passion fruit curd, then drizzle with about half the melted chocolate. Top the wreath with the chocolate ripple cream, toasted coconut chips, remaining curd and melted choc (if you like).