Vanilla meringue:
Beat the egg whites until stiff peaks form, gradually adding 3/4 cup (150 g) of sugar.
When they have doubled in volume, add 1/2 cup (100 g) of sugar and the vanilla extract.
Continue beating until they become very firm, smooth and shiny.
Add the remaining sugar gradually. When it is well incorporated, the mixture should be very firm and hold its shape on the whisk.
Put the meringue in a pastry bag with a smooth tip and set aside.
Preheat the oven to 230 F (110 C).
Prepare 3 baking sheets by lining them with parchment paper.
Place an 8-inch (20 cm) plate on each baking sheet. Dust the edges with flour, remove the plate, and pipe the meringue into a circle.
Repeat the operation two more times to get 3 meringue disks.
Bake the meringues for 1 hour and 30 minutes.
Whipped ganache:
Cut the milk chocolate into pieces and place it in a bowl with the butter and honey.
Heat the cream until it boils, then pour it over the chocolate.
Wait 1 minute before stirring until the mixture is smooth and homogeneous.
Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight.
When the ganache is cold, beat it with an electric mixer until it becomes stiff and holds its shape.
The mixture will become firmer and lighter: this is the whipped ganache.
Chocolate finish:
Cut 2 strips of parchment paper, 4 inches (10 cm) high.
Melt 5 oz (150 g) of chocolate in a double boiler.
Spread the chocolate over the parchment paper and smooth with a spatula.
Refrigerate until the chocolate is set.
Melt the remaining chocolate and pour it onto a marble or cutting board.
Refrigerate until the chocolate is firm.
Use a knife to scrape the chocolate and form shavings. Set aside in the refrigerator.
Assembly:
Place a meringue disk on the serving plate.
Add 1/3 of the whipped ganache and spread it evenly with a spatula, allowing it to spill over the edges.
Repeat the operation and finish with the third meringue.
Spread the remaining whipped ganache evenly over the top and sides of the cake. The cake should be fully covered.
Remove the chocolate strips from the parchment paper and attach them to the sides of the cake.
Cover the top of the cake with chocolate shavings.
Refrigerate the cake for at least 24 hours.
Remove it from the refrigerator 1 hour before serving and dust with powdered sugar.