Preheat oven to 200F. Trace 3, 8-inch circles onto a large sheet of parchment paper. You will also need a large 18-inch pastry bag with large tip.

Place egg whites, sugar and cream of tartar into mixer bowl and whisk on high speed. Continue whisking on high speed until meringue is very thick and semi-glossy (time will depend on what type of mixer is used). Transfer meringue into pastry bag and starting from the edge, pipe 1-inch thick circles onto parchment paper to the edge of each circle. Use a spatula to even off the top of each layer.

Transfer parchment paper directly onto oven rack. Bake in preheated oven for 2 1/2 to 3 hours. Turn oven off and let meringue set to a crisp. To check for readiness, tap lightly - meringue should sound hollow. Store meringue in air-tight container until ready to use.

Boccone Dolce is best served immediately. I recommend assembling this cake and serving right, or within 1 hour, for that iconic crunchy texture.

Prepare whipped cream: place cream, sugar and vanilla into mixer bowl and whisk until stick peaks form. Transfer a small amount, about 1 cup, into a small pastry bag tipped with a star tip.

For the chocolate ganache, heat the 1/2 cup cream until very hot, but not boiling. Combine with chocolate chips and whisk until smooth.

To assemble cake, spread a layer of chocolate ganache onto the meringue, top with a layer of whipped cream, arrange a layer of fruit and top with next meringue layer. Garnish the top also with spirals of whipped cream and more fruit. Refrigerate if not serving immediately.