Strawberry Pavlova

Take room-temperature eggs and carefully separate the yolks from the whites.

Begin whipping the egg whites slowly until a soft foam forms, then gradually add powdered sugar and continue whipping for about 10 minutes until the mixture is thick and glossy.

Gently fold in the cornstarch and lemon juice, whipping for another 3 minutes until smooth.

You can lightly trace a circle on parchment paper beforehand to guide the shape, then spoon the meringue onto the parchment and shape it as desired.

Place in a preheated oven at 110°C (230°F) for 1 hour, then turn off the oven and let the meringue cool inside for another 30 minutes without ever opening the oven door during baking.

Remove the meringue from the oven and let it cool completely.

In a chilled bowl, whip the heavy cream until stiff peaks form, then gently fold in the powdered sugar and cream cheese until smooth.