Preheat oven to 350F degrees.

Prepare a large round cake pan by spraying it with cooking spray. Reserve.

In a food processor, process the walnuts until fine. Reserve.

In a large bowl, whisk the egg yolks and the sugar until pale. Add the breadcrumbs and the walnuts and whisk until you have a smooth batter. Don't worry if the batter is heavy. It's supposed to be like that!

In a separate bowl, using a hand mixer (or by hand), whip the egg whites until soft peaks form.

Gently fold in the egg whites into the batter.

Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center of the torte comes out clean.

Let the torte cool completely, then run a dull knife around the edges to loosen and remove from pan into a cake stand or plate.

Make a sugar syrup by bringing the water and the sugar to a boil in a saucepan, over medium high heat, and boiling until the sugar is dissolved. Keep boiling - do not stir! - until it thickens, about 15 minutes. To know the right consistency, juse a candy thermometer and wait for it to reach 212F degrees.

Remove from heat and let it cool.

Once cools, add the egg yolks and 2/3 of the coconut milk. To the other 1/3 coconut milk, dissolve the corn starch and return to the pan with the rest of the ingredients. Bring it back to the stove and cook, under medium heat, stirring consistently, until it thickens. Reserve.

Using a serrated knife and holding the torte firmly, cut the torte horizontally into two even layers.

Carefully pour the filling, still warm, on top of the first layer.

Place the other layer, cut side down, on top of the filling and press down gently to make it level.

Cover with plastic wrap and refrigerate overnight.

The next day, place all the frosting ingredients in a heat safe bowl and whisk until well combined.

Fill a saucepan (large enough for the mixer bowl to rest in it) with water and set it to boil. Lower the heat to a shimmer. Then, rest the bowl in the saucepan, making sure it doesn't touch the bottom. Whisk until all the sugar is dissolved and check to see if it has reached a temperature of 160-170F degrees. Remove from saucepan.

Using a hand mixer, mix until stiff peaks forms and the meringue has a glossy look, about 12 minutes.

When ready to serve the torte, cover with the meringue frosting and decorate with chopped walnuts.

Merry Christmas! :)