Delicious Strawberry Pavlova with Cream

Start by **heating a water bath** to gently dissolve the sugar mixture. In a mixing bowl, combine **2 large egg whites** and **120 grams** of **granulated sugar**. Whisk them together vigorously until you form a **stiff meringue**.

Once the mixture is ready, **spread it onto parchment paper** or aluminum foil. Shape it into a circle or nest, as preferred. Ensure it is evenly thickened throughout to ensure consistent baking.

Next, place the meringue into a preheated oven at **100 degrees Celsius (around 212 degrees Fahrenheit)** with convection setting. **Bake for about 1.5 hours**, allowing it to dry thoroughly. You want the outside to be crisp while maintaining a soft interior.

While the meringue is baking, it's time to prepare the cream filling. In a separate bowl, combine **100 grams** of **heavy cream**, **100 grams** of **cream cheese**, and **20 grams** of **granulated sugar**. Use an electric mixer to **whip the mixture** until it forms soft peaks.

Add **vanilla extract** or **vanilla sugar** according to your preference for sweetness. **Mix gently** to incorporate the flavors without deflating the cream.

Once the meringue is cool, top it generously with the cream mixture and feel free to **decorate with fresh berries** or fruits of your choice. Enjoy your delightful Strawberry Pavlova!