Whisk together the honey and lime juice in a large mixing bowl until the honey has dissolved.

Add the prepared fruit into the bowl.

Mix together to coat all the fruit.

Store the bowl in the fridge to marinate the fruit in the juice for a couple of hours.

Pour the double cream into a large mixing bowl and whisk until the cream has slightly thickened.

Add the mascarpone, icing sugar and vanilla extract and his.

The cream will thicken but keep it loose enough to drop from your spoon.

Place meringues on a plate and crush gently with the back of a spoon.

Spoon over some mascarpone cream, then add the fruit.

Drizzle over the macerating juice and scatter with fresh mint leaves.