Cake from chocolate meringues with chocolate cream

Ingredients

• 6 eggs
• 300 g fine sugar
• 300 ml milk
• 300 ml cream
• a bar of chocolate
• a handful of pistachios
• 4 tablespoons cocoa
• 1-2 tablespoons flour
• 1 teaspoon wine vinegar
• 1 teaspoon vanilla extract
• pinch of sea salt

Cooking method:

1. Preheat oven to 290 degrees F (140 degrees C). Separate the whites and yolks. Beat whites with a pinch of salt. No interrupting to beat, put small portions of sugar (200 g), 2 tablespoons sifted cocoa and wine vinegar.
2. Draw on the paper for baking 2 rounds, put on them the whites’ batter and put all in the oven for 1 hour. Then turn off oven and leave the meringues inside for 1 hour more. 
3. Bring the milk with cream to a boil. Beat the egg yolks with 100 g of sugar to the state of light fluffy mass, put the 2 tablespoons of cocoa and flour. Constantly stirring, put the hot milk with cream to yolks.
4. Boil the cream in a water bath or cover the dish with cream by cling film and put it in microwave  for a few minutes.
5. Melt the chocolate in a water bath and ut him gently into the cream, add vanilla extract, stir and cool.
6. Well grease the cool meringues with chocolate cream, put anouther one on top and decorate as you wish (for example with live flowers) and sprinkle with pistachios.