Let’s create these elegant Cornmeal Towers step-by-step:

1. Prepare Egg Whites and Whipped Cream:

Place the egg whites in a small, clean, dry bowl. Let them stand at room temperature for 30 minutes. This helps them reach maximum volume when whipped.

Meanwhile, in a separate small bowl, beat the cold heavy whipping cream with an electric mixer until it begins to thicken. Add the 1 teaspoon of sugar (and ½ tsp vanilla, if using). Continue beating until soft peaks form. Cover and refrigerate the whipped cream until ready to serve.

2. Combine Dry Ingredients:

In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, ground cardamom, and salt.

3. Combine Wet Ingredients:

In another medium bowl, mix the 2% milk, ricotta cheese, orange juice, honey, and almond extract until blended.

4. Combine Batter Base:

Add the wet ricotta mixture to the dry cornmeal mixture. Stir just until moistened. Do not overmix at this stage.

5. Whip Egg Whites:

With clean, dry beaters, beat the room temperature egg whites on high speed until stiff but not dry peaks form. The peaks should hold their shape but still look glossy.

6. Fold Egg Whites into Batter:

Gently fold the whipped egg whites into the batter in two or three additions using a rubber spatula. Fold just until no large streaks of white remain. Be careful not to deflate the egg whites – this is key to the light texture.

7. Cook the Pancakes:

Heat a griddle or large nonstick skillet over medium heat. Grease lightly with butter.

Fill a ¼-cup measure halfway with batter (about 2 tablespoons per pancake). Pour the batter onto the hot griddle or skillet.

Cook until the edges begin to look dry and bubbles start to form on the surface, and the bottoms are golden brown.

Flip the pancakes carefully with a spatula. Cook until the second side is golden brown.

Transfer cooked pancakes to a plate or wire rack to cool slightly while you cook the remaining batter.

8. Prepare Strawberries:

In a bowl, gently toss the sliced fresh strawberries with the 2 tablespoons of sugar. Let stand for a few minutes to allow juices to release slightly.

9. Assemble the Towers:

For each serving, stack 3 slightly cooled pancakes on a dessert plate.

Layer each pancake generously with the prepared macerated strawberries and the chilled whipped cream. Build your tower!

10. Serve:

Serve the Corned Towers immediately while the pancakes are still slightly warm or at room temperature. Enjoy this delightful combination!