Meringue shell: cover a baking tray with a piece of baking paper. Draw a 20cm circle in the centre. Grease paper well on both sides.

Add a pinch of salt to egg whites and beat until stiff. Gradually beat in half the sugar, adding it one dessertspoon at a time. Fold in remaining sugar and add vinegar and cinnamon.

Spread this meringue within the circle on paper, making the bottom about 2cm thick.

Now mound the remainder around the edges, making it about 5cm thick. For a trim, make ridges around the outside with the back of a teaspoon.

Bake in a slow oven for 1–1¼ hours, or until meringue has set. Leave to cool completely.

Chocolate layer filling: melt the chocolate over a pan of hot water, cool slightly. Spread 3 tablespoons of this mixture on the bottom and up the insides of the cooked and cooled meringue shell.

To the remaining chocolate add egg yolks and water and blend well.

Cook over a double saucepan until chocolate custard thickens. Chill.Cream filling: beat cream, sugar and cinnamon until thick.

Spread half over the meringue shell. Fold the remainder into chocolate custard mixture, which you spread on top. Chill several hours, or overnight.

To decorate: top with a little more whipped cream and decorate as desired.

TIP : This recipe is better if prepared the day before and left to chill overnight in refrigerator.