Preheat oven to 250 and line two baking sheets with parchment paper. Using the bottom of an 8″ round pan, trace two circles onto paper.

In a very clean mixing bowl and using whisk attachment, beat egg whites and salt until foamy. Add sugar slowly and continue beating until the mixture reaches stiff, glossy peaks.

Spread mixture evenly into circle outlines. Bake for approximately 2.5 hours, or until dry and crisp, rotating pans every 20 minutes. When finished baking, turn off oven and leave pans in oven for another 60 minutes. Make sure meringues are dry all the way through. This may take longer if you are in a high humidity area. These should not brown. Remove from oven and leave on tray to cool. Layers will expand when baked. I stored these in plastic grocery bags tied shut, until ready to use.

To make ganache, place chocolate in a medium bowl. Heat cream in  small sauce pan or microwave and bring just to a boil. When the cream has just begun to boil, remove from heat and pour over chopped chocolate. Let sit for 1 minute and then whisk until smooth. Allow to cool until thick enough to spread.

To make raspberry filling: Use a cold stainless bowl with a whisk attachment and whip the cream with the sugar until thick. Add Framboise and whip again until mixture holds its shape. Place softened mascarpone cream in medium bowl and fold in the whipped cream mixture.

Assembly: Place one meringue round on platter and spread 1/2 of mascarpone cream filling over layer. Then spread 1/2 of ganache over filling. Top with 2nd meringue layer. Then mascarpone filling and the rest of the ganache. Garnish with raspberries. Store cake in refrigerator. Cut using a sharp, non-serrated knife in a gentle sliding manner.