Place the garlic and herb cream cheese into the middle of a large heatproof plate and top with the orange segments.
Place the egg whites into a clean bowl and whisk until stiff peaks are formed when the whisk is removed.
Whisk the caster sugar into the egg whites a tablespoonful at a time, until the mixture becomes glossy.
Spoon the mixture into a piping bag and pipe around the garlic and herb cream cheese to cover it completely.
Brown the outside of the meringue using a mini-blowtorch until golden-brown, or place briefly under a hot grill.
To serve, dust the meringue with cocoa powder and garnish with orange slices.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.