Preheat the oven to 300ºF. Draw three 8-inch rounds on parchment paper. Place them, marked sides down, on 2 baking sheets.

Place the sliced almonds in a food processor and pulse until finely ground.

With an electric mixer on medium speed, beat the egg whites until foamy. With the mixer running, add the cream of tartar and salt. Increase the speed to high, gradually add the granulated sugar and beat until stiff, glossy peaks form. Beat in 1 teaspoon of vanilla extract and the almond extract. With a spatula, fold in the ground almonds in 2 additions. Evenly spread 1/3 of the mixture onto each of the parchment circles. Bake for 40–45 minutes or until crispy. Place the meringue layers (still on the parchment paper) on a wire rack and cool completely.

Reserve a few raspberries for garnish. Place 1 cup of raspberries in a bowl and mash with a fork or potato masher. Add the rest of the berries and stir. Let sit while preparing the cream.

Beat the cream, remaining 1 teaspoon of vanilla, and the powdered sugar until stiff peaks form. With a slotted spoon, transfer the berries to the whipped cream and fold in (discard any juices accumulated at the bottom of the bowl).

Carefully peel the parchment off the meringue layers. The paper may tend to stick slightly. Just gently peel the paper away a little at a time. Place 1 layer on a serving plate and top with 1/3 of the cream mixture. Repeat with the remaining 2 layers. Garnish with reserved berries and mint sprig if desired. Serve immediately or refrigerate, unwrapped, for up to 6 hours.

To make dairy-free: Substitute the heavy cream with a dairy-free whipped cream substitute for a total of 5 cups whipped.