Method

• 1.
  Preheat the oven to 180°C. Place almonds on a baking paper-lined baking tray and roast for 8-10 minutes until light golden. Set aside to cool. Reduce oven to 130°C.
• 2.
  Melt the honey in a small pan over medium-low heat, until it starts to bubble gently. Whisk eggwhites in an electric mixer to stiff peaks, then with the mixer running on high, pour hot honey into eggwhite in a thin steady stream. Add 200g sugar, 1 tbs at a time, then whisk for 7 minutes or until glossy and stiff.

• 3.
  Finely chop 1/3 cup (55g) roasted almonds and fold through the meringue. Spoon meringue onto a baking tray lined with baking paper and spread out evenly into a 20cm circle. Use the back of a spoon to create peaks. Bake for 1 1/2 hours or until golden, crisp and dry. Turn off oven and leave meringue to cool completely with the door ajar.
• 4.
  Place chocolate in a heatproof bowl set over a pan of simmering water (don’t let bowl touch the water), stirring until melted and smooth. Set aside to cool a little.
• 5.
  Line a baking tray with baking paper. Place the remaining 120g caster sugar in a saucepan over medium heat. Cook, swirling the pan, for 8-10 minutes until golden. Chop remaining 2/3 cup (110g) roasted almonds and add to pan. Swirl pan to coat almonds, then pour onto the baking tray. Sprinkle with a little sea salt and set aside to cool completely.
• 6.
  Whisk cream in a large bowl until soft peaks form, then fold through the yoghurt and candied orange peel.
• 7.
  Drizzle the meringue with one-third chocolate, then top with cream mixture, forming peaks with the back of a spoon. Arrange segmented citrus over cream. Crush the almond brittle in a mortar and pestle, so you have a mixture of fine and medium-sized pieces, and sprinkle over the top. Drizzle over remaining chocolate, then serve.