Puree the fruit with the sugar and lemon juice and put to one side.
For the mascarpone cream, combine the mascarpone and the crème fraiche with the icing sugar, lime zests and juice and vanilla pod.
Take your meringues and break enough into the cream to make a rough creamy mess that will hold its form.
Fold into this a little fruit puree and spoon into ring moulds.
Arrange the fruit salad on top of the meringue and cream mix.
Dress the plate with some fruit puree and a small sprig of mint.