Make the meringue:
In a heatsafe metal bowl, add egg whites and sugar. Place over a pot with 1 ½ inches of simmering, steaming water to make a double boiler; avoid having the pot directly touch the water to prevent curdling. Whisk the mixture continuously until the sugar has dissolved and the mixture reaches 160F with a candy thermometer, about 8 to 10 minutes. Transfer the mixture to a stand mixer, then whip the egg whites to stiff peaks, starting at low speed for about 30 seconds, then increasing the speed to medium-high for about 8 to 10 minutes. At stiff peaks, the egg whites will be voluminous, white, thick, and fluffy, like marshmallow topping, and the bowl will no longer feel hot to the touch.
Make the chocolate layer:
In a microwave safe medium bowl, add the chocolate, maple syrup, and coconut oil. Heat in the microwave in 15 second intervals until the chocolate is melted and smooth in texture. Whisk in the heavy cream, then chill for at least 2 hours up to 8 hours until cold. Whip the chilled chocolate cream to stiff peaks, then fold in the remaining half of the meringue.
Prepare the whipped vanilla bean skyr:
In a chilled bowl, whip heavy cream to medium peaks. Add in the skyr and powdered sugar, then whip to stiff peaks. Fold in half the meringue topping.
Divide the chocolate layer amongst 4 - 8oz dessert cups. Dollop and spread the raspberry jam on top of each cup, then layer with the skyr mousse, followed by a sprinkling of granola. Chill in the fridge for 4 hours before serving.