Step 1 Grease and line two 23cm spring-form cake tins with baking paper. Step 6 Divide the meringue evenly between the cake tins – about 175g in each. Using a small spatula, spread the meringue to form an even layer over the batter, then place the tins in the oven. Place the second cake on top, meringue-side up, and spread the remaining cream on top. Spoon the chopped kiwi fruit evenly all over and dribble the remaining passionfruit pulp over the cake.