Ingredients:
1 cup egg whites at room temp.
½ tsp. cream of tartar
2 cups fine baker's sugar
 
For Gananche:
9 oz. bittersweet chocolate
¾ cup heavy cream
2 Tbsp. corn syrup
4 ½ cups whipping cream
 
You will need 2 pans ( 17 in x 13 in each ) to make 3 layers ( 2 layers on one pan, 1 on the other ).
 
Line both sheets with parchment paper and mark two circles of 8 in. diameter each on one pan.
 
You will need only one circle on the second pan.
 
Directions:
 
In an electric mixer, combine egg whites and cream of tartar. Beat at medium speed  until soft peaks form.
 
Gradually sprinkle in the sugar, beating at high speed until very stiff and 'dull 'looking peaks form.
 
Scrape mixture into a pastry bag fitted with a plain tip.
 
Starting from the center of each round on the parchment paper, pipe the merengue until reaching the edge of the circle.
 
Fill mixture into second pastry bag fitted with a star shape, and pipe rosettes only along the edge onto first layer of each round.
 
Bake at 200 F on two racks for 3 hours.
 
Merengue should not be browned, but should be light and crispy.
 
Lift the 3 rounds off the pan with a spatula and place on cooling rack and let cool completely.
 
Pour ¼ cup chocolate ganache into each round inside the edge.
 
Then pipe 1 cup whipping cream onto ganache and top with chopped strawberries.
 
Pipe some whipped cream on top of strawberries to cover.
 
Then stack the 3 rounds on top of each other and use whole strawberries for garnishing.