Chocolate and raspberry pie with layers of meringue

**Description:**
This chocolate and raspberry pie combines the juicy wealth of fresh raspberries with the seductive depth of dark chocolate and the lightness of crunchy meringue, creating a sophisticated and visually stunning dessert, perfect for special occasions.

** Ingredients: **

For the meringue:
- 4 egg whites
- 1 pinch of salt
- 200g of refined sugar
- 1 teaspoon vanilla extract
- 2 teaspoons of cornstarch

For the chocolate filling:
- 200g of dark chocolate (70% cocoa)
- 200ml of fresh cream
- 50g of unsalted butter

For the raspberry layer:
- 300g of fresh raspberries
- 100g of refined sugar
- 1 tablespoon of lemon juice
- 2 tablespoons of water
- 2 leaves of gelatin (or 2 teaspoons of hydrated gelatin powder according to packaging)

For assembly:
- Fresh raspberries to decorate
- Fresh mint leaves (optional)
- icing sugar to sprinkle

** Preparation: **

1. ** Preparation of the meringue: **
- Preheat the oven at 100 ° C and line a large baking dish with parchment paper.
- Beat the egg whites with a pinch of salt.When they start foaming, add the sugar gradually and continue beating until it forms firm, firm peaks.
- Add vanilla extract and cornstarch, mixing gently until incorporated.
- Draw three circles of approximately 20cm in diameter on the parchment paper as a guide.Spread the meringue inside the circles, straightening the surface.
- Bake for approximately 1 hour and 30 minutes or until the meringue is dry and crispy.Turn off the oven and let the meringue cool completely inside the oven with the ajar door.

2. ** Preparation of chocolate filling: **
-Melt the chocolate along with the butter in a water bath or in the microwave, mixing until completely smooth.
- Heat the cream in a small pan until it begins to boil and then pour over the melted chocolate, stirring until it forms a smooth ganache.
- Let cool until it reaches consistency of spread.

3. ** Preparation of the raspberry layer: **
- In a pan, mix the raspberries, sugar, lemon juice and water.Cook over medium heat until raspberries crumble and the mixture reduce slightly.
- Add the gelatin previously hydrated and dissolved according to the packaging instructions and mix well.
- Pass a sieve to remove the seeds and let cool.

4. ** Pie Mounting: **
- Put a meringue disc on a plate to serve.Spread half of the chocolate ganache and cover with half the raspberry jam.
- Repeat with another meringue disc and the chocolate and raspberry layers.
- Finish with the last meringue album.
- Decorate the top with fresh raspberries, mint leaflets and a slight rain of icing sugar.

**Tips:**
- Make sure the meringue discs are completely cold before setting up the pie.
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