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Meringues:
Place egg whites in a mixer and beat at high speed until fluffy. Add sugar and continue beating until firm and glossy. Sift cocoa with confectioner´s sugar and fold into meringue.
Trace 2 rounds (12 inches / 25 cm) in waxed or parchment paper and spread meringue. Place meringue rounds on cookie sheets and bake in preheated oven to 200ºF (95ºC) for 2 hours or until crispy.
Alternate position of meringues, if necessary, while baking.
Filling:
Combine cherimoya with chantilly cream.
Fudge:
Place milk and sugar in a medium size saucepan. Dilute cocoa in ½ cup boiling water. Add milk and cook over medium heat, stirring constantly until mixture thickens.
Add butter and vanilla and stir.
Assembly:
Place one meringue round in a serving dish and spread it with chocolate fudge. Cover with cherimoya mixture. Place remaining meringue and cover with fudge.
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