• Line two baking sheets with parchment paper. Using an 8-inch pan as a guide, trace three circles onto the parchment with a pencil, then flip the paper over so the pencil marks are underneath.

Meringue

• In a clean bowl, beat the egg whites with the cream of tartar and salt until soft peaks form.
• Gradually add the sugar in three parts, beating well after each addition. After the final addition, continue beating until stiff peaks form.
• Divide the meringue into three portions and spread each one evenly within the traced circles, smoothing the tops.
• Bake at 275°F for 30–35 minutes, or until the meringues are firm and dry to the touch.

Filling

• In a large bowl, beat the cream cheese, milk and sugar until smooth.
• Melt the chocolate chips and let cool slightly, then beat into the cream cheese mixture until well combined.
• Gently fold the whipped cream into the chocolate mixture.
• Place one meringue disc on a serving platter and spread with a layer of the filling. Repeat with the remaining discs and filling, finishing with a layer of filling on top.
• Refrigerate for at least 4 hours or overnight.

Serve

• Whip one cup of whipping cream with 1 tsp icing sugar.
• Spread on top of torte.
• Crush a few of the candy-coated chocolate eggs and sprinkle over the top of cake.
• Decorate with fresh berries and more chocolate eggs. Serve immediately.