Put the chocolate in a medium heatproof bowl. Bring 1/2 cup of the cream to a gentle simmer in a small heavy saucepan over medium-high heat. Pour the cream over the chocolate. Stir together and set aside to cool for 5 minutes.
Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl until soft peaks form.
Reserve 1/2 cup of the whipped cream and 1/4 cup each of the strawberries and raspberries. Add half of the crushed meringues and the remaining berries to the remaining whipped cream in the large bowl. Stir to combine then pour out onto a large cutting board and top with the reserved berries. Drizzle lightly with the chocolate sauce. Top with the remaining crushed meringues and reserved 1/2 cup whipped cream. Garnish with the pistachios and serve.
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