Meringue Cake

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

While continuing to whip, gradually add sugar 1 tbsp at a time

Beat until the sugar is completely dissolved

Add cornstarch and whip 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-lined parchment paper

Pipe the meringue neatly using a pastry bag to create three layers

Bake at 150°C for ~30 minutes, baking all three layers at once as these layers cannot sit out waiting

Let cool

Place cold heavy cream, cold cream cheese, and powdered sugar in a bowl and whip until thick and stiff peaks form