Preheat oven to 250 degrees. Line a large baking sheet with parchment paper and draw two 8" round circles (make sure circles are at least 4" apart, if your baking pan is not large enough for this, you'll need to use two baking pans).

Place egg whites and salt in a large bowl or base of a stand mixer.

Use whisk attachment to beat on high speed until medium-stiff peaks form (stiff enough that it forms peaks, but peaks that don’t stand easily on their own). This will take about 3-4 minutes.

Add water, vanilla, and sugar. Beat on high speed until stiff peaks form (peaks that easily stand and hold their shape). This will take about 3 minutes.

Use spatula to fold in cream of tartar and cornstarch.

Divide mixture evenly between the two circles. Use spatula to spread out mixture to edges of the circles.

Bake for 1 hour. Do not open oven during cooking time.

Once time is done, turn oven off. Again, do not open oven. Let cool completely in oven for 3 hours, or overnight.

Remove from oven and then gentle peel parchment paper from bottom of the meringue.

Thaw raspberries and strain juice from berries. For this step I put a large strainer over a bowl and let the berries thaw in the strainer. Gently press raspberries a few time to squeeze out any remaining liquid (you want just the liquid, don't press so hard that you get pulp). Add enough water to the juice in the bowl so that you have 3/4 cup of liquid.

Take out 1/4 cup of liquid and whisk in cornstarch until completely smooth.

Add remaining juice, cornstarch mixture, sugar, and lemon juice to a sauce pan over medium heat. Cook, while whisking constantly, until mixture thickens. Once mixture thickens, remove from heat and set aside.

Place the thawed raspberries in a mesh strainer. Place strainer over bowl and press berries with spoon so that pulp falls into a bowl. Strain until you have 1/3 cup of pulp.

Once the mixture in the saucepan has cooled, stir in the raspberry pulp and raspberry liqueur until well combined. Let cool completely before using (about 2 hours in the refrigerator).

Place mixing bowl with whisk attachment in freezer for at least ten minutes.

Remove bowl and whisk from freezer. Whisk together salt, powdered sugar, and cocoa powder in bowl.

Pour in whipping cream. Bean on medium-high speed until stiff peaks form (peaks that hold their shape and do not fall over).

Place one meringue layer on a serving plate or cake board. Cover with half of the raspberry filling. Then spread half of the chocolate cream filling.

Stack second meringue on top of chocolate cream. Spread remaining half of the raspberry filling over the meringue, followed by the remaining half of the chocolate cream.

In a microwave safe bowl, heat whipping cream until it is boiling. Place chocolate chips in a heat safe bowl. Pour boiling cream over chips. Cover bowl with plastic wrap and let sit for 5 minutes. Remove plastic and whisk until smooth. Drizzle chocolate over top of torte as desired (see notes below for troubleshooting).

Decorate top of meringue with fresh raspberries and sprinkled powdered sugar, as desired. Store in refrigerator. Best if served the day it is made and eaten within 24 hours.