Beat the egg whites with a pinch of salt for 1-2 minutes, using only the food processor. I gradually added the powdered sugar until the egg whites became a firm meringue. Finally I added lemon juice and starch. In the large tray on the stove, I put a few egg white dots, I fixed a baking paper on the dots, I drew a circle with a diameter of 20 cm and I put a third of the amount of meringue. I put the rest of the egg whites in a pos, and I put them around the meringue circle forming small motions. I put it in the hot oven at 100 gr for 25 minutes, then I raised it to 120 degrees for 25 minutes. I let the meringue cool in the oven for a few hours.
I whipped the whipped cream with the sugar, then I added the cheese. I filled the meringue with whipped cream and put it in the fridge until the next day. I decorated with the pineapple from the compote and the frozen fruits, and I heated the blackberry jam for 1 minute in the microwave and poured it over the cake. I left it in the fridge for 2-3 hours then I served it.
my meringue came out all crispy, it swelled a little, and in the middle it had empty space .... my opinion is that it should be kept less in the oven, when it started to harden on the surface and press a little with your finger and it feels soft in the middle, then I think it's ready ...
if I had time I would make a chocolate top, mix the whipped cream with the meringue, put over the top, fruit on top ...