1. Preheat oven to 200°.
2. To prepare meringues, cover a baking sheet with parchment paper. Draw 3 (8-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape.
3. Place first 4 ingredients in a large bowl, and beat with a mixer at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Divide egg white mixture evenly among the 3 drawn circles on baking sheet. Spread mixture onto circles using the back of a spoon. Bake at 200° for 2 hours or until dry. Turn oven off; cool meringues in closed oven at least 1 hour. Carefully remove meringues from paper.
4. To prepare filling, combine whipped topping, liqueur, and 1 1/2 teaspoons rind. Place 1 meringue on a serving platter; top with 1 cup whipped topping mixture and 2 teaspoons chocolate. Repeat layers twice with remaining meringues, whipped topping mixture, and chocolate. Combine berries; arrange over torte. Garnish with mint and rind strips, if desired.
Cooking Tip Superfine sugar dissolves quickly into the beaten egg whites; if you can't find superfine sugar in your grocery store, make your own by processing granulated sugar in a food processor for about a minute.