Preheat oven to 275`.
Spray 2 baking sheets with cooking spray. Place parchment paper on baking sheets. Draw 3 (8-inch) circles on paper. Turn paper over.
Beat egg whites, cream of tartar, and salt with a mixer at high speed until foamy; add vanilla. Slowly add 1 cup sugar, a tablespoon at a time, beating until stiff peaks form.
Divide meringue evenly among 3 circles; spread evenly with a spatula or the back of a spoon to fill circles. Bake at 275` for 1 hour or until dry. Turn off oven and let meringues cool in oven for 4 hours. Gently remove cooked meringues from parchment paper.
Combine heavy cream and remaining 2 tablespoons sugar in a large bowl. Beat mixture with a mixer at high speed until stiff peaks form. Set aside.
Combine chocolate chips and milk in a medium bowl. Carefully melt in the microwave; stir till smooth.
Place one meringue layer on a serving plate or cake stand. Spread 1/2 of chocolate on top of meringue. Spread 1/3 whipped cream on top; top with 1/3 berries. Repeat layers once. Top with final meringue, and remaining whipped topping and berries. Cover loosely and chill for a couple of hours before serving.