Raspberry Fondue with Meringue Cloud Hearts

¾ cup heavy cream

12 ounces Nestlé Premier white morsels

2/3 cup seedless raspberry jam

¼ cup white chocolate liqueur (Godiva is what I used)

Heat cream until bubbles appear. Remove from heat. Add white morsels and whisk until melted and smooth.

Stir in jam and liqueur.

Transfer to a fondue pot; to keep warm for an extended period of time, place over candle or burner.

If eating immediately, serve in a decorative gravy boat. Serve with meringues piped in heart shape for dipping.

Meringue Cookies: Beat ½ cup egg whites, adding 1 cup superfine sugar gradually. Pipe onto Silpat or parchment paper.

Bake at 190º for an hour, then turn off the oven and leave in. I just made sticks, not hearts.

Sandra Lee Semi-Homemade Desserts