Preheat the oven to 150 and line 2 large trays with greaseproof paper and draw two 6 inch circles on each (leaving you with 4 circles overall).
Put your egg whites in a very clean bowl and whisk on a medium speed until they form stiff peaks.
Gradually start adding the sugar to the whites and increase the speed to high, whisking until the mix no longer feels grainy.
Pile 1/4 of the meringue into 4 bowls and marble through 1 food colouring in each. Pile each
Bake for 50 minutes to 1 hour, until the meringue is crisp. Leave to cool for half an hour in the oven with the door open.
Whisk the cream with the icing sugar until lightly whipped. Slice the fruits.
Lay the cool green marbled meringue disc on a plate. Pile on some whipped cream, followed by the sliced kiwis. Repeat with the red meringue and strawberries, yellow meringue and mango and finally, blue meringue and blueberries.
Lay the remaining fruits across the top of the meringue stack and serve.