I made this Saturday for my birthday on Sunday. The differences that I know about - I only had 9 inch pans, so I expected the layers to be flatter. I also had some store-bought sugar and cinnamon that I decided to use. It clearly had more cinnamon in it. I put all the pieces in the refrigerator Saturday overnight. Sunday I whipped the extra whipped cream and folded it into the pastry cream. Then I put the layers together. The meringue had shrunk from when it came out of the oven, but I had expected it to go down. We had the cake last night. It's delicious! But the meringue layer is just about non-existent. Did this happen because I refrigerated it before I assembled everything? Or what happened? Your photo clearly shows a meringue layer, and just because I used 9 inch pans I'd not have expected it to totally disappear. Thanks for you help with this.

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