Beat egg yolks in the mixer until thick and light cream colored. Reserve.
Pour condensed milk in a medium size pan and bring to a boil over medium heat, stirring constantly until thick. Remove from the heat and gradually add egg yolks while beating vigorously. Return mixture to low heat for 5 minutes. Mixture must not boil. Pour mixture in a shallow bowl ( a glass pie pan ) and cool.
Combine Port wine with sugar in a medium size pan and bring to a boil without stirring until syrup reaches 238ºF (113ºC) in a candy thermometer or soft ball. To know if the syrup is ready without a thermometer, pour 1 teaspoon of syrup in a glass of cold water. The syrup will go to the bottom and thicken. Introduce thumb and index finger and take the syrup and if a small ball can be formed, the syrup is ready.
Beat egg whites until thick and glossy and begin adding syrup in a thin stream while beating. Continue beating until meringue cools.
Spoon meringue over yolk cream forming peaks and sprinkle ground cinnamon .