Fold the meringues, whipped cream, yoghurt, and orange zest together in a bowl.
Transfer the mixture into a large serving bowl.
Mix the mango, passion fruit pulp, and lime zest and juice in a separate bowl.
Spoon the fruit salsa over the cream and meringue mixture.
Stir 100ml of double cream into the melted dark chocolate until smooth.
Cool the chocolate sauce slightly and pour it over the dessert.
Heat the sugar in a frying pan until it turns into a dark caramel.
Dip the pan base into cold water to stop the cooking process.
Wave caramel from a spoon over an oiled metal handle to create fine strands.
Gather the sugar strands into a ball and place on top of the dessert.