Preheat oven to 350 degrees. Draw two hearts (about 5 inches wide by 4 ½ inches tall) on a piece of parchment paper. Turn the paper over and place on a baking sheet.

Beat egg whites, cream of tartar and salt with an electric mixer on medium speed until they are foamy and the cream of tartar is fully incorporated. Gradually beat in the sugar then the vanilla, cornstarch, and vinegar. Turn mixer on high and continue to beat until the mixture is glossy and stiff peaks form, 3 -5 minutes. Sift the cocoa powder onto the egg white mixture and fold in with a spatula until the mixture is no longer streaky. Spread the mixture evenly onto the parchment following the lines of the hearts. Try to get it even but don’t over work it. Bake for 10 minutes then turn the oven down to 300 degrees and continue baking for 40 -45 minutes or until the pavlovas are dry looking and firm. Turn off the oven, crack the oven door and leave in for at least ½ an hour or up to 2 hours.

Beat the cream with the sugar and vanilla until soft peaks form.

Put the thawed raspberries, sugar and Chambord in a blender and process for about 30 seconds or until fully blended. Strain through a fine sieve to remove seeds.

To assemble, dust 2 plates with a little cocoa powder, spoon on some raspberry sauce and top with a heart. Divide the whipped cream between the hearts and top with fresh raspberries. Serve immediately.