Preheat oven to 120degrees C, line a large baking tray with baking paper and draw two 10cm x 25cm rectangles.
Whisk 3 eggwhites with a pinch of salt until soft peaks form. Gradually add 3/4 cup caster sugar, a tblsp at a time, until stiff and glossy. Spread meringue on the baking paper to make 2 rectangles. Bake 45mins or until crisp, then turn off oven and leave to cool completely (very important!).
Divide 600ml thickened cream (whisked) between 2 bowls, swirl half the caramel (recipe to follow) through 1 bowl.
Assemble: place 1 meringue on a platter, top with cream/caramel mix, then add your favourite fruit - I used frozen berries, but you could use mangoes, bananas, etc. Make sure the fruit is patted dry otherwise the cake will ooze. Pour over remainder of caramel. Sandwich with the other meringue, top with whipped cream and shavings of chocolate. Serve immediately.
*Caramel Sauce*: pour a can of condensed milk into a heatproof bowl, sit in a baking dish and pour hot water to halfway up the sides of the bowl. Cover tightly with foil and cook for 1 hour at 200 degrees. Check regularly to make sure there is still water! Once it is lightly brown, remove from the oven and stir gently. Caramel will keep in the fridge.
