preheated to 180 C and immediately reduce the temperature to 140 C with fan circulation on and bake for 30 minutes, then reduce the temperature to 100 C and dry the meringue for 30-40 minutes until the top is well dried. After baking, leave the meringue in the oven for 15 minutes, then open the door slightly and leave to cool completely.
Mix the cream and cheese until thick. At the end, add the sifted powdered sugar and coffee and mix for a while until combined. Spread half of the cream onto one meringue layer, cover it with the other one and spread the remaining cream on it. Before serving, you can sprinkle the top with instant coffee or cocoa.
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