In a medium saucepan, combine thickened cream and full cream milk. Heat until warm, about 5 minutes.

Whisk egg yolks, caster sugar, and a pinch of salt until pale and fluffy, about 3 minutes.

Gradually pour the warm cream mixture into the yolk mixture while whisking. Return to saucepan and stir until thickened, about 3–5 minutes.

Stir in unsalted butter and vanilla bean paste. Strain custard into a container, cover, and chill for at least 2 hours.

In a bowl, combine halved cherries, peach and nectarine wedges, lemon juice, and caster sugar. Let sit for about 30 minutes.

Layer one-third of fruit mixture in a dish, followed by custard, whipped cream, and meringue kisses. Repeat until all components are used.

Top with remaining meringue kisses. Chill for at least 30 minutes before serving.