Preheat the oven to 160°C. 

For the sponge, beat the eggs, sugar and vanilla essence for approximately 3 minutes on medium high speed until pale and creamed. 

Sift in the flour and fold in with a silicon or wooden spoon until forms a batter.  

Place the mixture on a greased baking dish and cook in the oven for 30 minutes. Remove from the oven to cool. 

In a large bowl, mix the coffee, condensed milk, cream and milk until combined. 

Pierce the sponge all over with a skewer so it is easier for the cake to absorb the milk mixture. 

Pour in ¾ of the milk and coffee mixture all over the sponge and cover it with clean wrap. Place it into the fridge preferable overnight.  

Whisk the remaining of the mixture before serving using an electric mixer until thickens into a sauce. 

For the meringue, place the sugar and egg whites into a mixing bowl over               Bain-Marie and mix with a silicon spoon until the sugar has dissolve (approximately 5 minutes) it should be warm, and it is not grainy. 

Whisk the mixture using an electric mixer on high speed until hard peaks forms and glossy approximately 5 minutes. Add the vanilla essence and mix through until cold.  

Spread out the meringue all over the cake and dust with cinnamon.  

Serve cold with sauce. Enjoy.