Layered Meringue Cake

Whip your egg whites until foamy, add a pinch of vanilla, then gradually whisk in the powdered sugar.

Keep whipping until you get stiff, glossy peaks, then fold in the citric acid.

Gently fold in the cornstarch at the end.

Pipe the meringue onto parchment paper in layers and bake at 280°F for 30 minutes, then drop the heat to 212°F and dry it out for another 30 minutes.

Peel off the parchment right away and let it cool completely.

For the cream, whip together the cream cheese and powdered sugar, then fold in the heavy cream.

For the compote, put the raspberries in a saucepan with sugar and warm through, then add cornstarch, cook it down until thick, and let it cool.