Triple Layer Pavlova

Preheat oven to 300 degrees F. Line two very large baking sheets with parchment paper or foil. Draw an 8-inch circle on one sheet of paper. Draw two 8-inch circles on the other sheet of paper, leaving about 1 inch between circles.

Prepare meringue: Combine egg whites, vanilla, and cream of tartar in a large bowl. Beat with a mixer on medium until soft peaks form (tips curl). Gradually add the sugar, 1 tablespoon at a time, beating on high speed for about 5 minutes or until stiff peaks form (tips stand straight) and the sugar is nearly dissolved.

Spoon about one-third of the meringue onto one of the circles on the baking sheets, spreading evenly to the edge of the circle. Spoon about one-half of the remaining meringue into a bowl. Fold in almonds. Spoon the almond meringue onto another circle on the baking sheet, spreading evenly to the edge of the circle. Sift the cocoa powder over the remaining meringue; fold in thoroughly. (The cocoa meringue will deflate a little.) Spoon the cocoa meringue onto the remaining circle, spreading evenly to the edge of the circle.

Bake all of the meringues at the same time with the pans on separate oven racks for 35 minutes. Turn off the oven; let the meringues dry in the oven with the door closed for 1 hour.

Meanwhile, prepare Cherry-Berry Sauce: Place frozen cherries in a bowl to thaw. Do not drain. Use kitchen scissors to coarsely snip the cherries. Combine sugar and cornstarch in a medium saucepan. Stir in the water until well combined. Add cranberries and the undrained cherries. Cook and stir over medium heat until thick and bubbly. Cook and stir for 2 minutes more. Remove from heat. Let cool for 10 minutes. Stir in strawberries.

Prepare Orange-Mascarpone Cream: Remove 1/2 teaspoon zest and squeeze 1/4 cup juice from orange (reserving any extra zest and juice for another use). Beat mascarpone cheese in a large bowl with a mixer on medium until smooth. Beat in the orange zest; gradually beat in the orange juice until well combined. Fold in dessert topping, thawed.

To assemble, carefully lift the meringues off paper. Place one meringue on a round platter. Spread with one-third of the Orange-Mascarpone Cream. Top with one-third of the Cherry-Berry Sauce. Repeat the layers twice. Cover loosely and chill for 1 to 2 hours.

Prepare Chocolate Sauce: Combine semisweet chocolate and half-and-half in a small bowl. Microwave on Medium for 1 to 2 minutes or until the chocolate is melted and smooth, stirring once or twice. Drizzle over the pavlova. Cut the pavlova into wedges. Serve immediately.