Line a baking sheet with paper beard. Heat oven to 100 degrees. Beat the egg whites with the sugar snow. Sift the sugar together with starch and cocoa powder and mix with the egg whites.
Put the meringue in a sleeve pastry bag with a round tip and form with it 14 oval spirals of meringue on paper beard. Let meringues dry overnight in the oven at medium height, leaving the oven door slightly open with help of a ladle.
Assemble the cream together with sugar and put it in a sleeve pastry bag with star-shaped nozzle.
Form rings of cream over the cooled meringue. Peel and cut in slices them kiwis and distribute these on the cream. Put thick slices of ice cream on top.
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