1.    Beat the egg whites and salt until stiff peaks form. Gradually add the sugar 2 tablespoons at a time, beating very well between additions until the meringue is thick and glossy.
2.    Divide the mixture in four. Spread one quarter onto a paper lined tray to make a 20cm circle, repeat with the remaining mixture to make 4 large meringue discs.
3.    Bake in a slow oven 140°C for 1 hour and 15 minutes or until crisp. Turn the oven off and leave the door slightly ajar to cool completely.
4.    Beat PHILADELPHIA cream cheese and icing sugar with an electric mixer until smooth then add the vanilla and cream and beat until thickened.
5.    To make the coulis, place caster sugar and water in a small pot and heat until sugar has dissolved. Add raspberriesdefrosted raspberries. , Rremove from heat and blend until smooth. Pass through a sieve to remove seeds, if desired.
6.    Place one meringue onto a serving plate or cake stand and top with some PHILLY icingcream, drizzle a little coulis and scatter some mixed berries some raspberries and crumbled CADBURY FLAKE bars. Repeat with the remaining layers.
7.    Spread remaining PHILLY icingcream around the sides and top of the cake.
8.    Top with fresh the mixed berries raspberries, coulis and decorate with shards of CADBURY FLAKE bars. Serve immediately.