Preheat the oven to 200°F (93°C).

In a mixing bowl, whisk the egg whites until soft peaks form.

Gradually add sugar and continue whisking until stiff peaks form.

Fold in vanilla extract gently.

Spread the meringue onto a baking sheet and bake for 1.5 hours.

In a separate bowl, whip the heavy cream until soft peaks form.

Fold in sweetened condensed milk and vanilla extract until combined.

Pour the mixture over the baked meringue and freeze for at least 4 hours.

In a saucepan, heat the heavy cream until simmering.

Remove from heat and add chopped dark chocolate, stirring until melted and smooth.

Once the gelato is set, remove from the freezer and slice.

Drizzle with warm chocolate sauce before serving.