Beat the eggs with the granulated sugar and add the cocoa. While continuously whipping, add the slightly warm milk and put the mixture on the stove. Stir until thickened. Then remove it and stir until cool, to prevent a crust from forming. Whip the soft butter and powdered sugar into cream.
Arrange them onto a cake platter and fill the gaps with crushed meringues. Evenly spread half of the cream on top and put another layer of meringues on.
Cover the cake with the remaining cream and then smooth it out everywhere. Leave it in the refrigerator, make decorations as desired. You can glaze it with 2 egg whites beaten to snow with 4 tablespoons of sugar, and cover it with grated chocolate or nuts.