Preheat oven to 275 degrees Fahrenheit. On a piece of parchment paper, draw a 9-inch circle; place paper on cookie sheet.
Beat 3 egg whites with salt and vinegar until stiff. Gradually add sugar and cinnamon.
Spread egg whites ¼ inch thick on paper circle. Smooth the surface. Mound remainder around edges.
Bake for one hour. Don’t open oven door. Let dry in oven without opening door for several hours or overnight.
For Filling
Whip the cream until thick. Add sugar, cinnamon and vanilla. Divide in half.
Melt milk chocolate in double boiler over low heat. Spread 3 Tablespoons melted milk chocolate on bottom of baked meringue shell.
Add semi-sweet chocolate to the remaining milk chocolate in double boiler, stir until melted.
Add egg yolks and water. If chocolate hardens, just keep mixing and it will smooth out. Set aside to cool and thicken. When cool, fold chocolate mixture into ½ of whipped cream.
Spread ½ of remaining whipped cream over milk chocolate in shell (this is now ¼ of total whipped cream.) Spoon the layer of chocolate-egg yolk-whipped cream mixture into shell. Smooth.
Top with remaining ¼ of whipped cream. Leave a 1-2 inch border of chocolate showing.Garnish with chocolate shavings and curls.Refrigerate for several hours or overnight before serving.
Notes
Additional waiting time is needed for meringue to sit in closed oven several hours and for torte to set up in refrigerator.