Clean strawberries, cut in half. Rinse nectarines, remove from the stone, cut into small pieces. Remove the skin from the kiwis, cut into pieces. Mix the fruits, add chopped lemon balm. Sprinkle orange liqueur, juice of one lemon and sugar (1) evenly over it. Marinate in the refrigerator for about 2 hours.
Place 1/3 of the biscuits in a rectangular gratin dish, drizzle with a tiny bit of marinade. Spread half of the fruit evenly on top.
Beat egg yolks with vanilla sugar and sugar (2) until thick and fluffy. Fold in the mascarpone and spread 1/3 on top of the fruit. Repeat the process and finish with mascarpone. Sprinkle with pistachios.
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