Preheat your oven to 225°F (107°C) and line a baking sheet with parchment paper. In a clean mixing bowl, whip the room-temperature egg whites using an electric mixer on medium speed until soft peaks form. Gradually add granulated sugar while continuing to beat until you achieve stiff, glossy peaks, about 5-7 minutes.

Transfer the meringue to a piping bag fitted with a large star tip. Pipe the meringue onto the prepared baking sheet, forming a large wreath shape with a hollow center, and create peaks for added texture.

Place the baking sheet in the preheated oven and bake for 1 hour or until dry. Turn off the oven and leave the wreath inside with the door slightly ajar to cool completely.

In a medium saucepan over medium heat, add seasonal fruits and sugar. Stir frequently for about 10-15 minutes until the fruits break down. Remove from heat and cool to room temperature.

Carefully slide the cooled meringue onto a serving platter. Drizzle melted dark chocolate over the meringue, spread the cooled fruity compote, and scatter the caramelized nuts on top.

Use a vegetable peeler to create chocolate curls from the chocolate bar, arranging them on top of the wreath. Allow the chocolate drizzle to set before serving.