1 x large kiwifruit, peeled and sliced thinly and halved
1 x 250g punnet strawberries, hulled and quartered
2 x 120g punnet raspberries
Small mint leaves to garnish
Preheat oven 150˚C and line 2 baking trays with baking paper. Draw two 25cm diameter circles on each piece of baking paper. (TIP: You can use a standard frypan or cake tin to draw the outline around).
Place egg whites into the bowl of an electric mixer and beat on medium high speed until stiff peaks form. Gradually add sugar 1 tablespoon at a time, until sugar dissolves and the mixture is thick and glossy.
Divide mixture evenly between trays and spread with the back of a spoon until an even thickness.
Bake in the oven for 40 minutes, swapping trays half way, and baked until crisp and dry. Turn heat off and leave in the oven with door ajar for 1 hour or until completely cooled.
Combine berries and mix well. Beat cream with electric beaters to firm peaks.
Place one of the meringue discs onto serving plate and spread with a third of the cream. Scatter over a third of the berries and place remaining meringue on top. Spoon remaining cream and pile on berries and kiwi fruit.