Instructions: Melt chocolate over hot water. Cool slightly; spread 2 tablespoons over bottom of cooled Cinnamon Meringue Shell. To remaining chocolate, add egg yolks and water; blend; chill till thick. Combine cream, sugar, and cinnamon; whip till stiff. Spread half over chocolate in shell; fold remainder into chocolate mixture, spread on top. Chill several hours or overnight.

Makes 8 to
10 servings.

Cinnamon Meringue Shell: Beat 2 egg whites with 1/2 teaspoon vinegar and 1/4 teaspoon salt till frothy. Blend 1/2 cup sugar and 1/4 teaspoon cinnamon; add to egg whites a little at a time, beating to very stiff peaks. Cover cooky sheet with heavy paper. Trace 8-inch circle in center.

Spread meringue on circle; shape into shell-make bottom 1/2 inch thick and mound around edge to 1 3/4 inches high. Bake at 275 degrees for 1 hour.

Turn off heat; let dry in oven (door closed) 2 hours.

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