Preheat the oven to 350 degrees. Prepare two baking sheets with parchment paper. Measure out a 9 inch circle with pencil on each paper and set sheets aside.

In a stand mixer with the whisk attachment beat the egg whites and salt until soft peaks. 

Slowly add the sugar and beat on high until shiny and stiff.

Add the vanilla extract and the cocoa and mix until combined. 

Gently and slowly pour the melted and cooled chocolate and fold into the egg whites. Mix until just combined. Don't over mix!

Divide the mixture into two piping bags. Pipe the mixture in circles on the prepared baking sheets. 

Put the trays into the oven and immediately turn the heat down to 300 degrees. Bake for an hour and 15 minutes, until crisp. 

Turn the oven off and crack the oven door. Leave the meringues in the oven for several hours until completely cool. 

Meanwhile, prepare the whipped cream by beating the heavy cream in a stand mixture with the whisk attachment. When the cream starts to get slightly firmer, add the powdered sugar and the vanilla. Continue to beat until peaks form. Divide the whipped cream in two and gently fold in 1 cup of the raspberries into one of them. 

When the meringues are cool, place the first one on a cake stand. Top with the raspberry half of the whipped cream mixture. Place the second meringue on top. Spoon the second half of the whipped cream on top of it and top with the other 2 cups of fresh raspberries. Garnish with fresh mint and chocolate shavings. Cover with plastic wrap and put in the fridge until ready to serve.