Place it in a double boiler, stirring until the sugar melts,
(the temperature not exceeding 60 °C).
Beat the mixture with a high-speed mixer for about 15-20 minutes, or until the meringue becomes white, fluffy, and glossy.
Transfer the meringue onto a baking tray lined with parchment paper.
Shape a circle with a diameter of 18-20 cm (demonstrated in the video).
Bake the meringue for 2 hours at a temperature of 100 °C.
Let the meringue cool. Meanwhile, prepare the cream: whip the cream for 1-2 minutes, add the cream cheese, mix for another 30 seconds, then spread over the cooled meringue.
