Method

• 1.
  Preheat the oven to 140°C and line 2 baking trays with baking paper.
• 2.
  Whisk eggwhites using electric beaters on high speed for 2 minutes or until soft peaks. Add caster sugar, 1 tbs at a time, whisking constantly until stiff and glossy. Reduce speed to low, add vinegar and cornflour, then whisk until just combined.

• 3.
  Transfer meringue to a piping bag fitted with a 1.5cm plain nozzle. Pipe 18 x 8cm rounds onto baking trays and sprinkle over shredded coconut. Reduce the oven to 120°C and bake for 1 hour and 10 minutes or until crisp. Remove from oven and allow to cool completely.
• 4.
  Meanwhile, place raspberries and icing sugar in a food processor and whiz until smooth. Strain, discarding solids.
• 5.
  Combine dulce de leche and 1 tbs cream in a bowl to loosen, then swirl through 1 1/2 cups (375ml) cream.
• 6.
  Spread 1 tbs remaining cream onto each serving plate. Top with meringue and press down to stabilise. Top with a little dulce de leche cream, raspberry syrup and strawberry. Repeat layers. Top each with a third layer of meringue, a dollop of dulce de leche cream and coconut flakes, then serve.