Line 2 baking sheets with baking parchment.
Stir together the cornflour and vinegar in a small bowl until well blended. In a large, clean bowl, whisk the egg whites and salt with a handheld whisk, or in an electric mixer, until they hold their shape in soft peaks. Add the sugar
Using a spatula, spread the mixture into the 3 drawn circles. Keep the discs reasonably flat. Put them in the oven and immediately reduce the temperature to very, very low (mine was at 80°C/fan 70°C/175°F/gas mark ¼).
Whip the cream until soft peaks form, then fold in the vanilla and sugar to taste. Half fold in the lemon curd. Cut open the passion fruit and scoop out the seeds. Peel and stone the mango and chop. Peel the pineapple and chop into bite-sized pieces. Deseed the pomegranate. Place the largest meringue on a serving plate. Spread with some cream, then a layer of fruit, reserving a few pomegranate seeds.
Add more cream, then place on the 18cm meringue. Repeat with the remaining cream and fruits and top with the smallest meringue. Sprinkle with the reserved pomegranate, dust liberally with icing sugar and a little edible glitter, if you wish.