Preheat oven to 200 degrees F (93 degrees C).

In a medium bowl, beat egg whites and cream of tartar with an electric mixer on high speed until soft peaks form.

Gradually add 1-1/2 cups of sugar, 1 tablespoon at a time, beating for 8 to 10 minutes, or until stiff peaks form.

Cover a baking sheet with parchment paper.

Draw a 13x9-inch rectangle on the parchment paper and then turn the paper over so the ink doesn't transfer.

Spread the egg white mixture into the rectangle on the parchment paper, using the lines as a guide.

Bake for 2 hours, or until the edges of the meringue are crisp.

The center will still be soft.

Slide the meringue and parchment paper onto a wire rack and cool completely.

Zest 1 orange.

Place a colander in a bowl.

Section the zested orange and remaining fruit over the colander, placing the sectioned fruit in the colander and reserving the juice in the bowl.

In a separate medium bowl, whisk together cream cheese, 1/4 cup of reserved juice, and the remaining sugar until blended.

Gently stir in Cool Whip and 2 tablespoons of zest.

Refrigerate until ready to use.

Just before serving, transfer the meringue to a platter.

Spread with the cream cheese mixture to within 1/2 inch of the edges.

Top with the fruit sections.