Preheat oven to 400° F.

Combine the eggs, sugar, and salt in the bowl of a mixer. Heat over simmering water, whipping constantly until 120° F. is reached. Transfer the bowl to the mixer and whip at high speed until very light (4X volume).

Fold in the sifted flour in a steady stream. Fold in melted butter in a steady stream and pour batter into a buttered, floured 12" x 18" sheet pan. Bake until a cake tester comes out of the center cleanly, then cool.

Cut the cake into 3 equal sheets and layer with mousse. Optional: Soak cake with a rum/simple syrup before layering mousse.

Whip the cream to medium peaks and set aside.

Combine the pectin powder, sugar, and egg whites in a mixer bowl. Heat to a safe temperature (140° F.) over simmering water, whipping constantly. Transfer the bowl to a mixer and whip at high speed until the meringue reaches room temperature.

Gently fold the strained Kiwi puree into the whipped cream. Immediately fold this mixture into the meringue.

Place the mousse in refrigeration for at least one hour before layering the cake.

Peel and slice the kiwis into thin rounds. Slice the strawberries lengthwise.

Layer the sponge with two equal layers of chilled mousse, reserving enough mousse to cover the top of the cake with a thin layer. Trim the sides of the cake with a bread knife before topping.

Top the cake with stripes of shingled strawberry and kiwi slices on a 45° angle to the rectangular cake.

Chill overnight.