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Meringue:
Beat egg whites until stiff. Gradually, add rest of ingredients and continue beating until thick and glossy.
Trace 3 circles (10 in / 20 cm) on parchment or waxed paper. Grease and flour them.
Spread or pipe meringue, carefully, on circles.
Take to preheated oven 225° F (110° C) for 2 hours. Remove from oven. Let cool and remove paper.
To assemble: Place one meringue on a serving dish. Spread, generously filling, place a second meringue, and repeat filling. Finish with third meringue.
Decorate with chantilly cream and chocolate shavings.
Filling:
Blend or process lúcumas with milk.
Soak gelatine in 4 tablespoons of cold water. Heat, stirring, until dissolved.
Beat cream and add sugar until thick to get chantilly cream. Separate ½ cup for decoration.
Fold, carefully, lúcuma purée into chantilly cream. Add gelatine. Mix.
Use this cream to fill meringue layers.
Fresh lucuma substitution:
2 pounds of fresh lucuma = 4 tablespoons dehydrated lucuma powder.
Soak lucuma powder in the same quantity of liquid 2 or 3 hours before using it. Stir. It will have the consistency of a puree.
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