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1
Preheat oven to 200F.
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2
Line 3 large baking sheets with parchment paper.
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3
Using 3 1/4- to 3 1/2-inch-diameter biscuit cutter or bowl as guide, heavily trace 9 circles on each of 2 parchment-lined baking sheets.
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4
On third parchment-lined baking sheet and using same guide, trace 10 semicircles.
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5
Turn parchment paper over so that marked side is down (circles and semicircles will show through).
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6
Whisk 1 1/2 cups sugar and cocoa powder in medium bowl to blend.
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7
Using electric mixer, beat egg whites, 1 1/2 teaspoons vanilla and cream of tartar in large bowl until soft peaks form, about 1 1/2 minutes.
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8
Gradually add sugar-cocoa mixture and beat until very stiff and glossy, about 4 minutes.
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9
Cut off 1/3 to 1/2 inch from 1 corner of 1-gallon resealable plastic bag.
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10
Scoop enough meringue into bag to fill 3/4 full.
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11
Twist bag shut above meringue and hold firmly closed while piping.
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12
Pipe small dot of meringue under parchment in each corner of baking sheets.
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13
Press parchment onto dots to anchor.
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14
To form basket bottoms: Starting in center of each marked circle on 1 baking sheet, pipe meringue in continuous spiral to fill circles completely.
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15
Pipe 12 marble-size balls atop edge of each circle.
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16
To form basket sides: On second baking sheet, pipe meringue atop edge of traced circles to form rings.
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17
Pipe 12 marble-size meringue balls atop each ring, spacing about 1/3 to 1/2 inch apart.
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18
To form basket handles: On third sheet, pipe meringue atop outline of semicircles.
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19
Bake meringues until firm and dry to touch, about 2 hours.
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20
Turn off oven; let meringues stand in closed oven overnight to dry completely.
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21
(Can be made 3 days ahead.
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22
Store airtight in single layer at room temperature.)
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23
Toss nectarine slices with creme de cassis in medium bowl.
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24
Beat whipping cream, remaining 6 tablespoons sugar and 1 1/2 teaspoons vanilla in large bowl until peaks form.
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25
Place 1 meringue bottom on each of 8 plates.
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26
Place 1 meringue side atop each bottom.
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27
Spoon dollop of whipped cream into center of each basket.
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28
Top with spoonful of nectarine slices, then a few raspberries and blackberries.
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29
Repeat with another layer of cream, nectarines, and berries.
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30
Dip ends of 1 meringue handle into whipped cream and attach to 1 basket; repeat with remaining handles.
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31
Sift powdered sugar over baskets.
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32
Garnish with mint sprigs and serve.
