Strawberry Pavlova

Separate your egg whites from the yolks—room temperature is key. Whip the whites for about 10 minutes until you've got a fluffy foam, gradually adding the powdered sugar as you go, until you get a thick, glossy meringue.

Gently fold in the cornstarch and lemon juice, then whip for another 3 minutes.

Draw a circle on parchment paper to give your meringue shape. Spread the egg white mixture onto it, shaping it into a pavlova.

Bake in a preheated 110°C oven for an hour, then turn off the heat and let it cool in the oven for another 30 minutes. Don't open that oven door while it's baking!

Whip your cream to stiff peaks, fold in the powdered sugar and cream cheese, and mix until smooth.