Ingredients: - 
4 egg whites,
Pinch salt,
1 cup castor sugar
1/2 tsp cinnamon,
1/2 tsp vanilla -   
Filling: - 
100 g Dark Chocolate. (I have also used a milk Chocolate if you find dark too rich),
2 egg yolks,
3 teaspoons water,
300 mls cream,
2 teaspoons icing sugar,
1/4 teaspoon cinnamon - 
METHOD: - 
Beat egg whites until foamy, add salt then beat to a stiff foam. Gradually add sugar and beat until thick and sugar has dissolved. Beat in cinnamon and vanilla. Cover two oven trays with baking paper. Make three circles 19 cm in diameter. (I use a side plate). Spread the meringue on the circles or use a piping bag. Bake at 140 C for 1 and a quarter hours. Turn off heat and leave to dry in oven 3-4 hours or overnight.
Break the chocolate into squares and melt in a basin of hot water until melted. Mix the egg yolks add the water to yolks then add this mixture to the melted chocolate. Cook over the hot water until thick stirring constantly. Cool.
Beat cream with the icing sugar and cinnamon till thick.
Keep half for the top of the meringue and fold the chocolate into remaining whipped cream.
Spread half the chocolate filling on one Meringue. Cover with second Meringue and spread remaining chocolate filling on this. Top with final Meringue. Decorate top with remaining whipped cream. Chill for several hours before serving. I find it best left for about 5 to 6 hours. Lovely next day as well - Just plain yummy!