Preheat oven to 350 F and prepare a 10” springform pan by lining it with parchment paper.

Separate egg yolks from whites and place all 12 egg whites into an electric mixer bowl. Add sugar and beat on high for about 15 minutes.

Fill a piping bag (1 M piping tip) with the meringue and pipe it out onto the prepared parchment paper in moon shapes to form a large circle. Repeat the same steps with the other two parchment paper cutouts.

Place the meringue layers into the oven and immediately reduce the temperature to 270 F. Let it bake at this temperature for 7 minutes, then reduce the temperature to 220 F and let it bake for 6 hours.

Once the meringue is baked, let it cool in the oven overnight. For the cream, beat the heavy cream until it becomes thick. Add dulce le leche and beat again.

To assemble the cake, place the first meringue layer on a serving platter. Spread Nutella and pipe the cream. Add a variety of fruit on top.

Repeat the same process for the second layer. Place the third layer on top, repeat the steps, and top it off with fruit.