Meringue Cake

Whip room-temperature egg whites until they reach a foamy beer-like consistency.

Gradually add the sugar, 1 tablespoon at a time, while continuing to whip.

Whip until the sugar is completely dissolved.

Add the cornstarch and beat on medium speed for about a minute.

Turn off the mixer and fold gently with a spatula, scraping all the way to the bottom.

Draw three 20 cm circles on silicone-coated parchment paper.

Pipe the meringue decoratively using a pastry bag to create three layers.

Bake at 150°C (300°F) for about 30 minutes. Bake all three layers at once, as these layers cannot sit out on the counter.

Allow to cool.

Place cold heavy cream, cold cream cheese, and powdered sugar into a bowl. Whip until thick and stiff peaks form.