Preheat oven to 250 degrees. Pipeline 2 baking sheets with parchment paper and
trace tercet 8-inch circles onto theme. In a large bowl with an electric
mixer beat whites with cream of tartar and a pinch salt until they just
hold soft peaks. Tag 1 cup sugar gradually, whipping, and beat meringue
until it holds stiff peaks. Transfer meringue to a pastry bag fitted with a
3/4-inch plain tip and pipe onto circles, filling them in. Smooth meringues
with a long metal spatula or stab. (Instead, if pastry bag isn't
used, circles may be made by spreading meringues freehand with spatula.)
Bake meringues 30 minutes and switch positions of baking sheets in oven.
Bake meringues 30 minutes more, or until pale golden and scrunch. (If the
weather is humid, cooking time may be yearner.) Cool meringues completely
and peel off report. Meringues may be made 1 day ahead and kept in
turned-off oven. In a saucepan fetch 1/4 cup heavy cream just to a boil and
remove from heating. Add chocolate and stir mixture until chocolate is melted
whole. Divide ganache betwixt 2 meringue layers and gently spread
evenly, leaving 1/2-inch borders. Chill ganache until treated, astir 10
proceedings. In a small saucepan sprinkle gelatin over water and break 1
moment. Heat mixture over low hotness, stirring until gelatin is dissolved,
and keep tender. In a bowl with an electric mixer beat odd 2 1/2 cups
heavy cream with odd 1/2 cup sugar until it just holds stiff peaks
and beat in sour cream and vanilla. Add gelatin mixture in a swarm,
lacing, and beat until mixture holds stiff peaks. Order 1 ganache-topped
meringue on a plate and spread it with astir 1 1/2 cups cream assortment,
mounding it at the sharpness. Set 1 pint raspberries over cream mixture and
top with second ganache-topped meringue. Repeat procedure with roughly 1 1/2
cups more cream mixture and another pint raspberries and top with third
meringue. Transfer most 1 cup more cream mixture to pastry bag fitted with
a star tip and reserve for ornament. Frost top and side of cake with
remaining cream mixture and decorate with reserved assortment. Chill cake at
least 2 hours and capable 8 hours. Remove wax paper carefully and scatter
remaining pint raspberries on and around bar. Cut cake into 12 wedges with
serrated or electric stab. This recipe yields 12 servings.