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.
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