Make the raspberry meringues: Preheat oven to 250°F. Beat the egg whites with the whisk attachment of an electric mixer, gradually adding 1 cup of powdered sugar, 1 tablespoon at a time, until stiff peaks have formed. Beat in raspberry liqueur. Prepare a baking sheet by lining with parchment paper. Place dollops of egg white mixture on parchment paper and bake for 1½ hours. Turn off heat and allow to rest in the oven for several hours or even overnight. If made ahead, seal in an airtight container and handle gently as they are a little bit fragile.

Meanwhile, prepare the chocolate ganache: In microwave or on stovetop, heat 1 cup of cream and add chocolate. Heat and allow to sit, whisking until fully incorporated. Set aside or refrigerate. If made ahead, heat slightly before serving.

Beat the remaining cup of cream with the whisk attachment of the electric mixer, adding the remaining ½ cup of powdered sugar until fluffy peaks form. This can be made ahead as well and refrigerated.

These can be made into 1 large dessert that would look great in a glass bowl so you could see all of the layers; it also works well as individual desserts in dessert cups or bowls. Get creative with your layering—I started with a small spoonful of jam, apricots, a little whipped cream, more jam, cherries, more whipped cream and topped with the raspberry meringues and drizzled with some ganache.