1

Preheat oven to 120°C. Trace a 20cm-diameter onto 3 sheets baking paper. Place each sheet of baking paper, trace-side down on a baking tray. Combine sugar and cornflour in a medium bowl.

2

Using electric beaters, beat egg whites in a large bowl on medium-high speed until foamy. Add cream of tartar and beat until soft peaks form. Beat in combined sugar and cornflour, 1 tablespoon at a time, beating well between each addition. Continue beating on high speed for a further 5 minutes or until sugar is dissolved and meringue is thick and glossy. Beat in vanilla.

3

Spoon one-third of meringue onto the traced circle on each tray, then spread evenly to edges of circles. Bake for 1 hour and 15 minutes or until dry to the touch. Turn oven off. Leave trays in closed oven for 30 minutes.

4

Place yoghurt in a medium bowl and gently fold through whipped cream. Combine pineapple, mango and kiwi fruit in a large bowl.

5

Place 1 meringue layer on a serving plate, spread with one-third of yoghurt mixture and top with one-third of fruit. Repeat layers twice more with remaining meringue layers, yoghurt mixture and fruit. Sprinkle coconut over top.