Preheat oven to 200°.
To prepare the meringues, cover a baking sheet with parchment paper. Draw 3 (8-inch) circles on paper. Turn paper over, and secure with masking tape.
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 mixture among 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.
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.