75 g hazelnuts
3 egg whites
3/4 cup caster powdered sugar

filling:
4-5 Zespri kiwifruit
1 1/4 cups cream
1 tablespoon each: icing sugar, orange-flavoured liqueur

Toast the hazelnuts under a hot grill for 3-4 minutes. Rub with a clean cloth to remove the skins. Place the nuts in a food processor or blender and chop very finely. Pre-heat the oven to 150ºC.
Beat the egg whites until stiff, add half the sugar and beat until smooth. Carefully fold in the remaining sugar and hazelnuts.
Cover one or two baking trays with non-stick baking paper (or prepare as for a Pavlova tray). Make three even circles of meringue mixture, about 18 cm in diameter. (One circle may have to be cooked on another tray).
Bake for 45-55 minutes or until dry and crisp. The layers may be stored in an airtight container, until required.
Tp prepare the filling, peel the kiwifruit, halve lengthwise and slice across. Whip the cream and sugar until stiff, fold in the liqueur. Spread a 1/4 of the cream on the first layer of meringue. Add a few slices of kiwifruit. Top with another layer of meringue, spread with more creamm and fruit. Cover with the top layer of meringue, spread with remaining cream and decorate with kiwifruit slices.