The best time to make this is early in the morning so then the meringue can completely dry out after cooking and you can slice the fruit and make the cream while the meringue is in the oven. The best way to cut the strawberries and kiwi-fruit is to slice them and then half them vertically.
Meringue: Pre-heat oven to 150 degrees C. (Fan-forced 120) Whisk the egg whites in a mixing bowl until soft peaks form. Gradually add the caster sugar mixing with a spoon. Line a baking tray with silicone paper. Spoon on the meringue making an 8 inch circle. Bake for 1 hour and 20 minutes. ( Fan-forced 1 hour and 5 minutes). Leave in the oven for 2 1/2 hours so it can completely dry out.
Topping: While the meringue is drying out, whip cream until soft peaks form. Refrigerate. Also refrigerate the fruit.
To Assemble: Spread the whipped cream all over the surface of the meringue. Cover with strawberries. Add the kiwi-fruit to the centre of the strawberries. Dust with icing sugar.