Put the chocolate in a heatproof bowl. In a heavy saucepan, heat 1/2 cup of the cream on low until a light simmer. Pour the cream over the chocolate. Stir together and set aside to cool for 5 minutes.
Whip the remaining 1 1/2 cups cream to form soft peaks. Set aside.
Place half of the crushed meringues into a large bowl and mix with all but 1/2 cup of the whipped cream and all but 1/4 cup each of the strawberries and raspberries. Pour out onto a large cutting board and top with the remaining berries. Drizzle lightly with the chocolate sauce. Top with remaining meringues and 1/2 cup whipped cream. Garnish with the chopped pistachios.
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