FOR THE MERINGUE: In a large bowl, gently beat the egg whites with the vanilla until foamy, about 1 minute.
In a small pot, combine the sugar and moisten with water, about 3 tablespoons. Heat over medium-high, stirring until all the sugar dissolves. Stop stirring and let it boil for a couple of minutes. If you have a thermometer, bring it to 220F/105C.
In a pot, prepare the double boiler; put enough water to cover 3 cm of the bottom and bring to a boil. Drizzle in a continuous stream over the yolks and whisk by hand with a balloon whisk until incorporating all the syrup.
Place the bowl over a pot of boiling water and cook in a double boiler for 5-8 minutes, always stirring with a round hand whisk. Check that it reaches the desired consistency (like jam).
Pour into a clean jar and let cool. Use cold and store in the refrigerator.
Soften the butter and cream together with the cream cheese. Once these are soft, add the whipping cream and 100 grams of powdered sugar. Whip until forming a homogeneous and firm mixture.
Roll out the dough with the help of a rolling pin until achieving a thickness of 2 mm. Prick the entire dough with a fork and bake until the dough has a light brown color.
Place one piece of the puff pastry and cover with the buttercream with cheese, filling with strawberries and meringues. Repeat with the other puff pastries and decorate finally with mint leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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