Ingredients

• 3/4 cup heavy cream
• 1 (12-ounce) bag premier white morsels
• 2/3 cup seedless raspberry jam
• 1/4 cup white chocolate liqueur
• Meringue Cloud Hearts, recipe follows
• Special equipment: fondue pot

Directions

Meringue Cloud Hearts:

2 egg whites, at room temperature

1/8 teaspoon cream of tartar

Pinch salt

1/2 cup sugar

Red and yellow food coloring

Preheat oven to 200 degrees F. Line 2 heavy large baking sheets with parchment paper.

Place egg whites in clean bowl of an electric mixer. Beat on medium speed until foamy. Add cream of tartar and increase speed to high. Continue beating until soft peaks form. Mix in salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Quickly mix in food coloring, 1 drop at a time, until desired color is achieved.

Transfer meringue to a pastry bag fitted with the star tip. Pipe 2-inch-diameter heart-shape meringues onto prepared baking sheets, spacing evenly apart. Bake for 1 hour, or until dry and crispy when broken in half. Cool meringues completely on baking sheets. Store in airtight container at room temperature.

Yield: 20 meringues