For the base, roughly crumble the meringue and mix with about 2/3 of the chocolate sauce. Lightly moisten a cake springform pan (diameter 26 cm) with water and spread it out crosswise with clear plastic wrap. Spread the chocolate meringue crumbs evenly on the bottom of the springform pan and freeze for about half an hour. For the topping, crumble meringue coarsely. Select raspberries and perhaps rinse them. Whip the cream until stiff. Add sugar and vanilla sugar. Fold in meringue crumbs and raspberries. Spread whipped cream evenly over the base. Drizzle with the rest of the chocolate sauce, except for one tbsp. Gently fold sauce into whipped cream with a spoon.
Smooth everything out and freeze with lid closed overnight. Let cake stand at room temperature for about 10 minutes before serving. Loosen edge of pan, remove springform base and plastic wrap. Decorate cake with remaining chocolate sauce and perhaps meringue, raspberries and lemon balm. Allow cake to thaw for another 20 minutes.
Have fun baking!