First, add the egg whites, salt and cream of tartar to a large bowl. Then, start beating until foamy and very soft peaks begin to form.

Secondly, slowly add in sugar as you beat. Continue beating until glossy and very stiff peaks form, about 6-8 minutes.

Sift in the cornstarch and beat until incorporated.

Preheat oven to 300F.

Add to a piping bag and pile them high on a parchment paper lined baking sheet. They will expand a bit so leave enough space. Then, flatten the top slightly with the back of a spoon.

Place meringues in the middle rack and turn heat down to 225F. Then, bake for 1 hour 20 minutes or until dry to the touch. Turn oven off and let them dry in there for 2-4 hours.

Beat together the cold cream cheese until smooth. Cascade in the sweetened condensed milk and vanilla bean paste. Then, fold until incorporated.

Lastly, crack the top of the meringue a bit, fill with cream. Then top with strawberries and mint to decorate.