For the meringues,

Prepare three circles of parchment paper or silicone, 20 cm in diameter, leaving a flap peel, or use Silpats. Preheat the oven to 200F or 100C.
In a large bowl, beat the egg whites on medium speed until frothy and soft peaks appear, and if you flip, the bowl will not slip. With a mixer on low speed, add sugar as rain and salt. Continue beating at high speed for 7 minutes. It should look glossy and hold hard picks.


Divide the batter into three parts and spread onto the paper discs, or if you prefer, place the meringue into a pastry bag top with a  large tip and make it piped from the outside to the center on top of the parchment circles.

Bake for 1 hour and a half. The meringue should feel solid to the touch and dry. Allow cooling in the oven.

For the sweetened whipped cream,

Chill the bowl and the beater blades for 10 min in the freezer. The cream should be icy too.
Beat at medium speed until it doubles in size and forms soft peaks. Add the sugar, taste, and add more sugar if you want. Continue beating at high speed until it is firm, about 2 minutes more.

To assemble the cake,

Place a dollop of whipped cream on the plate where you will assemble the cake. Place a meringue disk and cover it with half of the jam.


Add the whipped cream and then the raspberries or other fruit. Top with another meringue disc and repeat. Complete with 3rd meringue disc and cover the entire cake with whipped cream garnish. Freeze.


To serve, move to the refrigerator about 2 hours before serving time.