Bake the chopped nuts in a pan, no more than ten minutes, and stir them at least twice.
Break the cookies, being careful not to make them into dust.
In a bowl (preferably glass), add the four egg whites and beat until reaching the soft peak stage; peaks should form and the mixture should not fall out when you invert the bowl.
While continuing to beat, add the cream of tartar and sprinkle in the sugar. Add the vanilla.
Add the toasted nuts and cookies, mixing gently with a spatula to incorporate the ingredients into the meringue, being careful not to deflate the meringue.
Pour the mixture into a previously greased springform pan.
Bake without opening the oven, check it at 20 minutes; if it is not golden yet, check every five minutes until it has a golden color (the time may vary depending on the type of oven or altitude, up to 40 minutes).
When you see it is golden, turn off the oven but do not remove the meringue, leave it inside for another five to ten minutes. Then take it out of the oven and let it cool in the mold.
For the frosting
In a bowl, beat the cream cheese and whipped cream. Gradually incorporate the powdered sugar and add the vanilla.
Once the meringue is cool, open the springform pan and use two knives to detach it from the base and place it in the serving dish.
Using a spatula, spread the frosting on top of the meringue.
Decorate with the help of a piping bag.
Decorate the center with fruit.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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