Heat oven to 250°F. Line large cookie sheet with parchment paper.
In large metal or glass bowl (free of all grease) beat egg whites and cream of tartar with whisk on Speed #10 until foamy. Gradually add sugar, while beating on Speed #10. Continue beating on Speed #10 for 10 to 12 minutes or until stiff peaks form and sugar is completely dissolved.
Spread meringue on parchment paper in 9-inch circle. Push some of center meringue to edges, forming a raised edge.
Bake 1 1/2 hours or until completely dry. Turn oven off. Leave meringue in oven 2 hours with door closed. Remove from oven. Cool completely, about 1 hour.
In medium bowl, beat whipping cream with whisk on Speed #8 until stiff peaks form.
In medium bowl, beat cream cheese and marshmallow cream with beaters on Speed #4 until smooth and creamy.
Fold whipped cream into cream cheese mixture. Spread over cooled meringue. Cut in wedges to serve.
In small bowl, mix fruits and 2 tablespoons sugar; let stand 5 minutes. Spoon over individual servings of dessert.