Wild Strawberry Pavlova

Separate the egg whites from the yolks. The eggs should be at room temperature. Whip the egg whites until fluffy for about 10 minutes, gradually adding the powdered sugar until stiff and glossy.

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

Draw a circle on parchment paper to use as a guide. Spoon the meringue mixture onto it, shaping the pavlova.

Bake in a preheated oven at 110°C (230°F) for an hour, then turn off the oven and let the meringue cool inside for another 30 minutes. Do not open the oven door while baking!

Whip the heavy cream until stiff peaks form, add the powdered sugar and cream cheese, and mix until smooth.