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1
Preheat oven to 250 degrees F.
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2
Line 2 baking sheets with parchmentpaper and trace 3 8-inch circles onto the paper.
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3
In a large bowl with an electric mixer beat whites with cream.
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4
Add 1 cup sugar gradually, beating, and beat meringue until it holds stiff peaks.
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5
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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6
Smooth meringues with a long metal spatula or knife.
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7
Alternatively, if pastry bag isn't used, circles may be made by spreading meringues freehanded with spatula.
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8
Bake meringues 30 minutes more, or until pale golden and crisp.
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9
Cool meringues completely and peel off paper.
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10
Meringues may be made 1 day ahead and kept in turned-off oven.
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11
In a saucepan, bring 1/4 cup heavy cream just to a boil.
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12
Add chocolate and stir mixture until chocolate is melted completely.
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13
Divide ganache between 2 meringue layers and gently spread evenly, leaving 1/2 inch borders.
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14
Chill ganache until hardened, about 10 minutes.
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15
In a small saucepan, sprinkle gelatin over water and soften.
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16
Heat mixture over low heat, stirring until gelatin is dissolved, and keep warm.
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17
In a bowl with an electric mixer, beat remaining 2 1/2 cups heavy cream with remaining 1/2 cup sugar until it just holds stiff peaks and then beat in sour cream and vanilla.
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18
Add gelatin mixture in a stream, beating, and beat until mixture Arrange 1 pint of raspberries over the cream mixture and top with the second ganache- topped meringue.
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19
Repeat procedure with about 2 1/2 cups more cream mixture and another pint of raspberries and top with the third meringue.
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20
Frost top and side of cake with remaining cream mixture and decorate with reserved mixture.
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21
Chill cake for at least 2 hours and up to 8 hours.
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22
Remove wax paper carefully and scatter remaining pint of raspberries around and on the cake.
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23
Cut into 12 wedges with a serrated or electric knife.
