1. Place one meringue base at the bottom of a 22cm (8.7 inch) springform pan.

2. In a large mixing bowl, whip 250ml (1 cup) of heavy cream until stiff peaks form, then set it aside in the refrigerator.

3. In another bowl, whip 2-3 egg whites until stiff peaks form. Add 60g (1/4 cup) of granulated sugar and whip until well combined.

4. Gently fold the egg whites into the chilled whipped cream until no white streaks remain.

5. Melt 120g (1/2 cup) of Nutella in the microwave for 10-15 seconds, or until smooth and slightly runny. Fold the Nutella into the whipped cream mixture until well combined.

6. Crush the remaining meringue base into small pieces and gently fold them into the Nutella mixture.

7. Pour the mixture into the prepared springform pan and smooth the top with a spatula.

8. Refrigerate at 4°C (39°F) for at least 4 hours or overnight. Remove from the refrigerator 15 minutes before serving.

9. Garnish with chopped dark chocolate or chocolate shavings.