Berries for the filling:
For the cake, separate the yolks from the whites, beat the whites to stiff peaks, and add half the sugar. Keep beating until the crystals dissolve, then set aside.
Beat the yolks with the remaining half of sugar. Once white and foamy, stop beating and incorporate half of whites, taking care to incorporate well without reducing the volume of the mixture.
Then add sifted flour in folding motion.
Incorporate the rest of the whites and once everything is well mixed, distribute into 2 round baking pans about 10 inches in diameter.
Bake at 360°F in a preheated oven, until the sponges are brown (it takes about 15 to 20 minutes). Take out of the oven and allow to cool.
In a bowl, mix the evaporated milk, condensed milk and cream, stirring well since this will be used to moisten the sponges.
To assemble the dessert, place one of the sponges in a bowl or trifle bowl (cut the edges if necessary), add half of the milk mixture, and poke until it is absorbed.
Then add half the berries, cover with the other sponge, add the rest of the milk mixture, poke again, and finish with the remaining berries.
For the meringue, put a bowl in a bain-marie over a pot with boiling water with the whites and sugar and mix until the sugar crystals have dissolved and the whites are warm.
Remove from the bain-marie and beat until making a meringue with stiff peaks and the mixture is cold.
Cover the pan with the tres leches cake with meringue, providing some height to the dessert.
Keep refrigerated until serving.
* The absorption of the milk mixture may take a while, so you can consider this in your timing.