1 Preheat your oven to 120°C and line a baking tray with parchment paper. Using an electric mixer, whisk the egg whites until stiff peaks form. Gradually add the castor sugar, one tablespoon at a time, while continuously whisking the egg whites until the mixture becomes thick and glossy.
2 Add the cornflour and vinegar to the mixture and whisk until combined. Spoon the meringue mixture onto the prepared baking tray to form two equal-sized discs. Smooth out the tops and create a slight well in the centre of each disc to hold the filling later.
3 Bake the meringue discs for approximately 50-60 minutes, or until the outside is crisp and dry, but the inside is still soft and marshmallow-like. Once the meringue discs are baked, remove them from the oven and allow them to cool completely.
4 In a bowl, whisk together the mascarpone, condensed milk, lemon juice and zest, and lime juice and zest until the mixture is smooth and creamy.
5 Slice the strawberries and place in a bowl followed by a pinch of sugar, then leave to macerate. Then mix 1 passionfruit pulp with the lemon curd and leave to side.
6 To serve, place 1 meringue disc onto a serving plate and spoon half of the filling mixture onto the top of the disc. Place the second meringue disc on top of the filling and spoon the remaining filling on top. Finish with the strawberries, fresh blueberries, raspberries, passion fruit lemon curd, and lemon balm.