Pre-heat the oven to 120C/250F. Cover 4 large baking sheets with baking/parchment paper. Draw circles of the following sizes on the paper: 25cm/9.8-inch, 22cm/8.6-inch, 19cm/7.4-inch, 16cm/6.2-inch, 13cm/5.1-inch, 10cm/3.9-inch and 7cm/2.7-inch.

Place the egg whites in a very large bowl. Make sure it is very clean as any grease will prevent the egg whites from stiffening. Using electric beaters, whip the egg whites until stiff peaks form. Slowly mix in the glucose until fully incorporated and the mixture is glossy. Add the vanilla powder.

Divide the meringue mixture across the four trays, ensuring each circle has an even thickness and is flat across the top. The 7cm/2.7-inch circle is the top of the tree. You may like to shape this into a peak. Place in the oven and bake for 1 ¾ hours or until dry and firm to the touch. Turn the heat off and cool the meringues in the oven with the door ajar.

Meanwhile, scoop the solidified coconut milk out of the can and into a bowl. Discard the watery liquid. Add the vanilla powder, then beat until stiff peaks form.

To assemble just before serving, place the largest circle on a cake tray or platter. Top with some whipped coconut. Lay strawberry halves and raspberries evenly over the top. The bottom piece will need to carry the weight of the remaining pieces, so it is important that the berries are evenly placed on this layer. Repeat the process with the remaining layers. Top with the peaked meringue.