Start by sieving 30g of passion fruit juice into a saucepan to remove the seeds. You’ll need about half to one passion fruit. If you’re in a rush, blend the pulp briefly to separate the seeds.

Add 70g of mango purée (use a high-quality, smooth purée for the best flavor) and 10g of sugar. Stir well and bring to a boil. Let it simmer for 1-2 minutes.

Remove from heat, then stir in 25g white chocolate chips and 1.5g pre-soaked gelatin. Mix until smooth and let it cool to room temperature.

In a separate bowl, whisk 90g heavy cream and 10g powdered sugar to soft peaks. Slowly fold in the cooled mango-passion fruit mixture, ensuring it’s well combined and silky smooth.

Pour the mousse mixture into a 14 cm mold placed on a plate and freeze for 30 minutes to allow it to set slightly.

In another saucepan, heat 80g of passion fruit (with seeds), 20g of sugar, a pinch of salt, and 1-2 tbsp of water. Bring to a boil and simmer for 2-3 minutes.

Strain the passion fruit mixture to remove the seeds, and stir in 1.5g of pre-soaked gelatin. Let it cool slightly before pouring over the set mousse.

Once the mousse has firmed up in the freezer (about 30 minutes), pour the passion fruit jelly evenly over it. Freeze for at least 3 hours until completely set.

Whisk 2 egg whites in a bowl. Gradually add 40g of sugar while beating to medium peaks.

Gently fold in 15g almond flour and 15g all-purpose flour. Be careful not to over-mix, as you want to keep the airy texture.

Add 10g melted unsalted butter and 1 tsp vanilla extract. Gently fold until smooth.

Pipe the batter into a spiral on a parchment paper-lined baking sheet. Bake at 180°C for 15 minutes or until golden and crisp. Let it cool completely.

Once cool, cut the dacquoise into a 14 cm circle using a mold to match the size of your mousse mold.

Whisk 2 egg yolks, 25g sugar, and 1 tsp vanilla paste until light and pale. Sift in 15 g of flour and mix until smooth.

Slowly add 150ml of hot milk (about 70°C) to the egg mixture, whisking constantly. Then, cook over medium heat for about 5 minutes, stirring continuously until the mixture thickens.

Once thickened, remove from heat and stir in 3g of pre-soaked gelatin. Let it cool to room temperature.

In a separate bowl, whisk 200g heavy cream with 10g of sugar until soft peaks form. Slowly fold it into the cooled egg mixture until smooth and velvety.

Line a 16 cm mold with an acetate strip. Spread the diplomat cream into the mold, leaving a hollow space in the center.

Carefully add the chilled mango passion fruit mousse into the center of the diplomat cream. Top with the almond dacquoise, pressing it gently to ensure it stays in place. Then, spread the remaining cream on top. Freeze the cake for at least 4 hours.

In a saucepan, combine 80g sugar, 80g glucose syrup, and 80g water. Heat over medium heat until it reaches 103°C (use a thermometer for precision).

Remove from heat and stir in 60g condensed milk until smooth. Add 60g white chocolate and stir until melted.

Stir in 5g of pre-soaked gelatin and mix until dissolved. Pour the passion fruit glaze into a cup, add yellow food coloring, and emulsify with a hand mixer for 3 minutes.

Once the glaze cools to 30°C, stir gently to soften it, then pour over the mousse cake, smoothing the surface with an offset spatula for that perfect glossy finish.

Melt 80g of white chocolate and spread it evenly on an acetate strip. Let it semi-set, then cut into a 4.5 cm strip.

Wrap the chocolate strip around a 16 cm mold, securing it with tape. Refrigerate for 5 minutes until hardened.

Once set, remove the chocolate strip and wrap it around the mousse cake. Garnish with fresh cubes of mango, passion fruit pulp, and edible gold leaves for that extra touch of elegance. Slice and enjoy!