For Meringue:

Preheat oven to 250°.

Make a heart stencil on parchment paper and cover with another piece of parchment paper (as shown).

Beat eggs until frothy (either with a whisk or electric mixer) then add the cream of tartar. Keep beating and start adding the caster sugar 1 tablespoon at a time. Beat until the mixture forms stiff peaks (as shown).

Place mixture in pastry bag or plastic bag with tip cut off and form into hearts. Remember to go over the outside of the heart again so that you have a well in the center of the heart (as shown).

Bake for 1 hour, turn the oven off and let it cool in the oven for one hour. Then remove from the oven and let totally cool.

For Chantilly Cream:

Hint: Put your bowl and whisk or beaters into the freezer to get them very cold.

Add heavy cream, caster sugar, and vanilla extract to bowl and beat until it forms soft peaks.

Remove the hearts from parchment paper with a spatula and fill center with Chantilly Cream and top with fresh fruit and a sprinkle of powdered sugar.

Serve.