Crunchy and creamy, sweet and tart, this is a grand dessert. Have your way with it: Vary the nuts in the dacquoise, omit the chocolate coating on the layers, or substitute whole raspberries for the sliced strawberries.

Prepare and bake three 9-inch layers using:

Choose 12 of the best-looking berries from:

Dip them halfway into:

Set on a cookie sheet lined with wax or parchment paper and refrigerate. Spread both sides of each meringue or dacquoise layer with the remaining glaze. Set the coated layers on wax or parchment paper and refrigerate to set the chocolate.

Slice the remaining strawberries. Whip until thickened:

Add and beat just until almost stiff:

Fold the sliced berries into 2 cups of the whipped cream. Spread 1 chocolate-coated layer with about half of the strawberry filling. Top with a second layer. Spread with the remaining filling. Top with the third layer. Frost the top and sides of the stack with the plain whipped cream. Press into the sides:

If there is any cream remaining, use a pastry bag fitted with a medium star tip to pipe a border of rosettes around the top edge of the cake. Decorate the top with the chocolate-coated strawberries. Refrigerate for at least 2 and for up to 4 hours before serving.