Preheat the oven to 100 °C, preferably using the fan (convection) setting, but the top/bottom heat setting will also work.

On a sheet of baking paper, trace a circle about 22–24 cm in diameter (for example using a plate as a guide).

Briefly whisk the egg whites to gently break them up.

Start adding sugar gradually while continuously mixing on high speed until all the sugar is added.

Whisk the egg whites with sugar until the mixture is nicely white, thick, and glossy. You can also take a small amount of meringue on your finger and rub it with another finger - if you don't feel sugar crystals, the meringue is well beaten.

Add flour and juice to the meringue and briefly mix.

Scoop a small amount of meringue onto the bottom of a spoon.

Spread a little meringue on the corners of the underside of the baking paper and stick it to the baking sheet.

If you want the meringue to look nicer, you can transfer it to a piping bag fitted with a large nozzle.

Pipe the meringue onto the drawn circle.

Pour the slightly warmed and liquid pistachio cream over the top of the meringue.

Bake the meringue for about 2 hours.

After this time, remove it and let it cool.

Transfer the cream cheese, cream, and pistachio cream to a bowl.

Blend on high speed with a mixer until you get a thick cream - it took me about 2 minutes.

Arrange the meringue on a cake stand.

Spread the pistachio cream with mascarpone on top - I piped it with a nozzle to make it look more fancy.

Drizzle the top of the cream with a little warmed pistachio.

Finally, sprinkle with chopped pistachios.