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1.
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Preheat oven to 250F.
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Line 2 baking sheets with parchment paper and trace 3 8-inch circles onto the paper.
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2.
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In a large bowl with an electric mixer beat whites with cream of tartar and add in a healthy pinch of salt till they just hold soft peaks.
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Add in 1 c. sugar gradually, beating, and beat meringue till it holds stiff peaks.
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Transfer meringue to a pastry bag fitted with a 3/4 inch plain tip and pipe onto circles, filling them in.
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Smooth meringues with a long metal spatula or possibly knife.
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Alternatively, if pastry bag isn't used, circles may be made by spreading meringues freehanded with spatula.
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3.
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Bake meringues 30 min and switch positions of baking sheets in oven.
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Bake meringues 30 min more, or possibly till pale golden brown and crisp.
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(If the weather is humid, cooking time may be longer.)
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Cold meringues completely and peel off paper.
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Meringues may be made 1 day ahead and kept in turned-off oven.
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4.
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In a saucepan, bring 1/4 c. heavy cream just to a boil and remove from heat.
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Add in chocolate and stir mix till chocolate is melted completely.
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Divide ganache between 2 meringue layers and gently spread proportionately, leaving 1/2 inch borders.
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Refrigerateganache till hardened, about 10 min.
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5.
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In a small saucepan, sprinkle gelatin over water and soften 1 minutes.
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Heat mix over low heat, stirring till gelatin is dissolved, and keep hot.
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In a bowl with an electric mixer, beat remaining 2 1/2 c. heavy cream with remaining 1/2 c. sugar till it just holds stiff peaks and then beat in lowfat sour cream and vanilla.
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Add in gelatin mix in a stream, beating, and beat till mix holds stiff peaks.
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6.
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Arrange 1 ganache-topped meringue on a plate and spread it with 1 1/2 c. cream mix, mounding it at the edge.
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Arrange 1 pint of Blackberries over the cream mix and top with the second ganache- topped meringue.
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Repeat procedure with about 1 1/2 c. more cream mix and another pint of Blackberries and top with the third meringue.
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7.
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Transfer about 1 c. more cream mix to a pastry bag fitted with the star tip and reserve for decoration.
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Frost top and side of cake with remaining cream mix and decorate with reserved mix.
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Refrigeratecake for at least 2 hrs and up to 8 hrs.
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Remove wax paper carefully and scatter remaining pint of Blackberries around and on the cake.
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Cut into 12 wedges with a serrated or possibly electric knife.
