Raspberry Chocolate Meringue Icebox Cake

Ingredients

4 egg whites
1/4 ts cream of tartar
1 1/2 c sugar
2 3/4 c cream
6 oz fine-quality bittersweet
1 1/2 ts gelatin
3 tb water
1 1/2 c sour cream
1 ts vanilla
3 pt raspberries
2 baking sheets with parchment paper
8 circles onto the paper
1 cup sugar gradually
3/4 tip
1 day
1/4 cup cream just to a
2 meringue layers
1/2 borders
2 1/2 cups cream with remaining
1/2 cup sugar until it just holds stiff peaks
1 ganache-topped meringue on a
1 1/2 cups cream mixture
1 1/2 pint more cream mixture
1 cup more cream mixture to a pastry bag fitted with

Instructions

the star tip and reserve for decoration. Frost top and side of cake with remaining cream mixture and decorate with reserved mixture. Chill cake for at least 2 hours and up to 8 hours. Remove wax paper carefully and scatter remaining pint of raspberries around and on the cake. Cut into 12 wedges with a serrated or electric knife.