Preheat the oven to 175 ° C.
Bake the chopped nuts in a mold, no more than ten minutes and move them at least twice.
Break the cookies, taking care not to get dusted.
In a container (preferably glass) add the four egg whites and beat until nougat point; that peaks form and when turning the container does not fall.
While stirring, add the cream of tartar and sugar in the form of rain. Add the vanilla.
Add the toasted nuts and the cookies, mix with a spatula to incorporate the ingredients into the meringue, but doing it in a soft way so that the meringue does not come down.
Empty the mixture in a previously greased removable mold.
Bake without opening the oven, check it in 20 minutes, if it still does not have a golden hue, check it every five minutes until it has a golden color (the time can vary by the type of oven or the height, up to 40 minutes).
When you see that it is golden brown, turn off the oven but do not remove the meringue, leave it for another five or ten minutes. Then remove it from the oven, and let it cool in the mold.
For the bitumen In a bowl whisk the cream cheese and the chantilly cream. Add the icing sugar little by little and add the vanilla.
Since the meringue is cold, open the removable mold and with the help of two knives it is detached from the base and placed in the presentation container.
With the help of a spatula, smear the top of the meringue with the bitumen.
With the help of a pastry bag decorates.
In the center decorate with fruit.
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