Prepare the strawberry sauce: In a saucepan, combine the strawberries, a splash of water, and a splash of lemon juice. Simmer on low heat for about 7 minutes. Mix 1 teaspoon of cornstarch with 1 teaspoon of sugar, add it to the simmering strawberries, and whisk until thickened. Set aside to cool.
Make the meringue: In a stand mixer, combine the egg whites, a dash of lemon juice, and a pinch of salt. Beat until a light foam forms. Gradually add 280g of sugar and beat on high speed for 12 minutes until stiff peaks form.
Add 50g of cornstarch to the meringue and beat for an additional 3 minutes.
Pipe the meringue onto parchment paper into three equal circles (about 17cm in diameter). Sprinkle flaked almonds on top. Bake in a preheated oven at 140°C for 35 minutes. After 35 minutes, turn off the oven and leave the meringue inside for another 30 minutes without opening the door.
Prepare the cream: In a bowl, whip the cream cheese, cold heavy cream, and powdered sugar until thick and smooth.
Slice the bananas and toss them with a splash of lemon juice to prevent browning.
Assemble the cake: Place one meringue layer on a serving plate. Pipe a layer of cream, add sliced bananas, and pipe or drizzle the strawberry sauce. Repeat the layers and serve immediately.
Cook it hands-free.
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