Ingredients

Meringue
3 egg whites
3/4 cup sugar (superfine if you like)
1 teaspoon grated unsweetened chocolate

Filling
6 ounces unsweetened chocolate, melted
2 cups heavy cream, whipped
2 cups fresh raspberries
1 ounce unsweetened chocolate, to decorate top

Instructions

Preheat oven to 275 °F

Meringue
Draw three squares, 6 x 6 inches, on baking parchment paper. Place on cookie sheets.
Beat egg whites in a mixing bowl until soft peaks form. Gradually beat in half the sugar. Continue beating until mixture is very stiff and glossy.
Carefully fold in remaining sugar, cornstarch, and grated chocolate with metal spoon.
Spoon meringue evenly into squares. Be sure to stay in the lines and be sure that the thickness in even (Squares will be about ½ an inch thick).
Bake in preheated oven for 1 and 1/2 hours, turning cookie sheet around halfway through. Do not open oven door, but turn off oven and let meringues get completely cold so they will harden properly. Peel paper away. Be careful; the meringue is delicate.
Filling
Melt chocolate and spread over 2 of the three meringue layers. Let harden.

Vacherin
Place 1 coated meringue on a serving platter. Top with 1/3 of the whipped cream and raspberries. Place 2nd meringue gently on top of first. Spread with half the remaining whipped cream and berries.
Place the last meringue on the top and decoratively pipe or spread remaining cream on top. Arrange berries on top. Drizzle last ounce of melted chocolate over top and serve.

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