Meringues: Preheat oven to 200° F. Line 2 large baking sheets with white parchment paper. Using a glass and pencil, draw six 3½-inch circles on each piece of paper. Turn the paper face down on the baking sheets.

Add egg whites, cream of tartar and salt to a mixing bowl; beat with electric mixer on medium speed until frothy. Add 1 cup of sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining ½ cup of sugar into the meringue. With a large star-shapped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells. Bake for 2 hours, or until the meringues are dry and crisp, but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight. Store in an airtight container at room temperature.

Whipped Cream: Whip the cream with an electric mixer on high speed. When the cream starts to thicken, add the sugar and vanilla. Continue to whip until the cream forms stiff peaks. Do not overbeat, or you'll end up with butter.

Pastry Cream: Place eggs and sugar in a medium saucepan. Beat on high with electric mixer until the mixture is very thick, about 4 minutes. Reduce to low speed, and add the cornstarch. With the mixer still on low, slowly add the milk. Heat over medium low heat, stirring constantly with a wooden spoon until the mixture thickens, 5 to 7 minutes. Cook, whisking constantly, for another 2 minutes. Stir in the vanilla, Cognac , butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold. Yield: 2½ cups.

Chocolate Mousse: Chill whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat; cool, stirring occasionally to just above body temperature.

In the chilled mixing bowl, beat cream to medium peaks. Stir ½ of the whipped cream into the chocolate mixture to lighten it. Fold in remaining whipped cream. Yield: 3 cups.

Raspberry Sauce: Place raspberries, sugar, water, and raspberry jam in a small saucepan. Bring to a boil; lower heat, and simmer for 4 minutes. Pour mixture into the bowl of a food processor fitted with a steel blade, or an electric blender. Process until smooth. Pour through a mesh strainer to remove the seeds. Add the Grand Marnier; mix thoroughly. Chill. Yield: 2 cups.

To Serve: Place a puddle of Raspberry Sauce on a dessert plate. Use back of spoon to spread out into a circle. Place one meringue shell on Raspberry Sauce. Fill meringue shell with whipped cream, pastry cream, or chocolate mousse. Sprinkle fresh berries on top of filling. Yield: 12 servings.