Instructions

• Preheat the oven to 200°F. Line two or three baking sheets with parchment paper. On the underside of the parchment, draw three 9 1/2-inch circles with a pen, then flip each sheet so the ink is beneath the paper.
• In a clean, dry mixing bowl combine 10 room-temperature egg whites, 1 3/4 cups sugar, 1/4 teaspoon cream of tartar, and 1/4 teaspoon salt.
• Using the whisk attachment, beat the egg white mixture on high until stiff, glossy peaks form (about 7 minutes).
• Divide the meringue evenly among the three traced circles on the parchment. Build each layer to about 1 inch tall and smooth/flatten the tops so the layers will stack evenly.
• Bake the meringue layers at 200°F for 6 hours. Place pans on two racks if needed and rotate the pans every 2 hours for even drying. If a layer is still springy in the center after 6 hours, turn off the oven and leave the layers inside for up to 1 additional hour to fully dry. Remove the meringues from the oven and cool to room temperature on the baking sheets.
• While the meringues bake (or during the final hour), place the mixing bowl and whisk attachment in the freezer for 15 minutes. Keep the heavy cream chilled in the refrigerator until you are ready to whip.
• After the bowl has chilled, pour 3 cups heavy whipping cream and 1/2 cup powdered sugar into the cold bowl. Whip until stiff peaks form (about 2 minutes). Refrigerate the whipped cream until assembly.
• Rinse and dry 1/2 pound strawberries and 1 pint raspberries. Slice the 1/2 pound strawberries lengthwise for the cake layers; reserve the raspberries for decorating the top.
• Melt 1 cup chocolate chips according to the package instructions and set aside.
• Make the strawberry sauce: place 2–4 cups fresh or thawed frozen strawberries and 1–2 tablespoons granulated sugar (to taste) in a food processor or blender and pulse to your preferred consistency. Taste and adjust sugar if needed. Refrigerate until ready to serve.
• Place the first cooled meringue layer on the serving platter. Spread or pipe slightly less than one-third of the whipped cream over it. Arrange a single layer of the sliced strawberries over the cream.
• Place the second meringue layer on top of the strawberries. Spread another slightly less than one-third of the whipped cream and add the remaining sliced strawberries in a single layer.
• Top with the third meringue layer. Spread the remaining whipped cream over the top (and sides, if desired). Drizzle some of the melted chocolate over the top layer.
• Decorate the top with the reserved raspberries (and any extra sliced strawberries). If desired, add more melted chocolate as a finishing drizzle.
• When serving, drizzle the strawberry sauce over individual slices.