Remove one-third of this compound and put the rest in an icing bag with a smooth nozzle. On a baking sheet covered with baking paper, form two disks of meringue sprinkle with icing sugar and bake them at 50°C for 3 hours.
Whip the cream and add the remaining meringue, the diced orange peel, and the chocolate drops. Once cooked, place a disc of meringue on a plate and then cover with the cream and put the second disk on top of it.
Place in the freezer for 6 hours.