For the French Meringue
To prepare the French meringue, place the egg whites in a stand mixer and begin whisking with one-third of the sugar (approximately 167 g).
As the sugar dissolves into the egg whites, it helps prevent graininess and gives the meringue a finer, more stable consistency.
Once the mixture has doubled in volume, add another third of the sugar. When the meringue becomes firm and holds its shape, incorporate the remaining sugar.
Spread the meringue mixture evenly onto a baking tray lined with parchment paper, using a pastry spatula to create a uniform layer.
To keep the meringue white, it should be baked slowly at a low temperature for approximately 2–3 hours at 90°C (195°F) in a fan-assisted oven.
Alternatively, if a slightly more golden colour is preferred, bake for approximately 1 hour at 120°C (240°F) in a fan-assisted oven.
Once baked, break the meringue into irregular pieces of different sizes and set aside.

To Finish
Place the sheep’s milk RICOTTA and icing sugar in a large mixing bowl. Whisk vigorously for approximately 3 minutes until smooth and creamy.
Add half of the dark chocolate, previously cut into shavings, to the RICOTTA mixture. Set the remaining chocolate shavings aside for the final presentation.
Add the dried mint and whisk for a further 30 seconds until all the ingredients are well combined.

Plating
Place a generous spoonful of RICOTTA cream in the centre of each plate.
Sprinkle the remaining dark chocolate shavings over the cream, then arrange a handful of meringue pieces on top, partially covering the RICOTTA and chocolate.
Finish with a few fresh mint leaves.