Cherry Berries On A Cloud

3 egg whites

¼ teaspoon cream of tartar

¾ cup sugar

1 package (3 ounces) cream cheese, softened

½ cup sugar

½ teaspoon vanilla

1 cup chilled whipping cream

1 cup miniature marshmallows

Cherry-Berry Topping

Stir together 1 can (21 ounces) cherry pie filling, 1 teaspoon lemon juice and, if desired, 2 cups sliced strawberries or 1 package (16 ounces) frozen strawberries, thawed.

Heat oven to 275°. Cover the baking sheet with heavy brown paper; draw an outline of heart, 9 inches across greatest width, on paper. Beat egg whites and cream of tartar until foamy. Beat in ¾ cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat! Spoon meringue into outline on paper, building up side. Bake for 1 ½ hours. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from the oven; finish cooling away from draft. Blend cream cheese, ½ cup sugar and the vanilla. In a chilled bowl, beat cream until stiff. Gently fold whipped cream and marshmallows into cream cheese mixture. Pile into meringue shell. Cover; chill at least 12 hours. Just before serving, top with Cherry-Berry Topping; cut into wedges.