Let egg whites stand in a large mixing bowl for 30 minutes. Cover a baking sheet with parchment paper or foil; draw eight 3-inch circles. Add 1/2 teaspoon vanilla and the cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add 1 cup sugar, a tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in grated white chocolate. Spread or pipe meringue over circles on paper and shape into shells. Bake in a 300 degree F oven for 30 minutes. Turn oven off; let meringues dry in oven with door closed for at least 1 hour (do not open door). Peel off paper. Store in an airtight container.

In a mixing bowl beat together the cream cheese, sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla until smooth. Fold in thawed topping. Spread evenly in the meringue shells. Cover and chill about 1 hour.

In a small heavy saucepan melt the semisweet chocolate with shortening; cool. Drizzle over tops and sides of filled shells. Arrange berries, hulled end down, over cream cheese filling. In a small saucepan heat the jelly just until melted. Add 1 to 2 teaspoons water to thin. Drizzle over the arranged berries. Makes 8 servings

Bake meringue shells as directed. Place in an airtight container and store at room temperature for up to 24 hours or freeze up to 2 weeks.