Whisk together the confectioners’ sugar and cornstarch in a medium bowl to aerate and combine; set aside.

In the clean, grease-free bowl of a stand mixer, add the egg whites and whip on low speed using the wire whip attachment until frothy. Add the cream of tartar and turn the speed to medium-high. When soft peaks form, add the superfine sugar gradually. Continue whipping until stiff, glossy peaks form. If you place a dab between your fingertips you should not feel the granulation of the sugar anymore. Fold in the confectioners’ sugar/cornstarch mixture. This is best accomplished by beginning the folding action with a hand-held balloon whisk, then finishing with a large, broad silicone spatula.

Use the back of a large soupspoon to spread the meringue inside of the drawn circles, smoothing the tops, creating 4 equal discs about ½-inch (12 min thickness.

Bake for 45 to 55 minutes or until the meringues are dry to the touch. They should easily lift off of the parchment without breaking. Cool completely in on the pan set on a rack. The meringues are ready to assemble or may be stored at room temperature for up to 2 days in an airtight container for up to 2 days.

Place one meringue disc, top side up, on a serving platter. Top with a little less than one quarter of the cream, spreading in an even layer with an offset spatula. Scatter about a third of the berries on top of the cream, arranging some so that they will peek out from the subsequent layers. Top with the second meringue disc, top side up. Spread with a thin layer of cream and more berries, followed by third disc, more cream and berries. Finish with last disc, top side up, spread a little pillow of cream towards the center of the disc (see imageand arrange whole berries decoratively. Sprinkle coconut chips over all. Refrigerate for at least 1 hour and up to 2 hours. Serve cold.

If you would like to use the optional Chocolate Ganache, have it in a fluid state and drizzle over the meringue cake right before serving.

Use a sharp knife to cut wedges and use a cake server to help get the wedges from the serving platter to plates. This is going to messy - but don’t worry! It is so delicious, no one will mind.