Mango-misu

Method

1. Make the thai basil sugar by whizzing all the ingredients in a food processor until you have a vibrantly green coarse sugar. Set aside until required.
2. To make the mango syrup, mix the mango juice, rum and lime juice and heat gently in a small saucepan over low heat until it comes to a simmer, then set aside.
3. To make the zabaglione, whisk the egg yolks, sugar, rum and 1 tbsp of water in a heatproof bowl over a saucepan of simmering water until pale and thick (making sure the water doesn’t touch the bowl), then set aside to cool. Whisk the mascarpone, crème fraîche and lime zest together to combine, then gently stir into the zabaglione. Whisk the egg whites in a separate bowl till soft peaks form (when you lift the beaters out the tips of the peaks will flop over), then fold them into the mascarpone mixture.
4. To assemble, briefly dip half the savoiardi in the mango syrup and arrange in a 25cm serving dish. Spoon over half the mascarpone mixture, then layer over half the sliced mangoes and half the passion fruit pulp. Follow with the remaining savoiardi, dipped in syrup, the mangoes and passion fruit pulp and finally dollop over the remaining mascarpone mixture and smooth the surface. Refrigerate for 4–6 hours.
5. When ready to serve, sprinkle the Thai basil sugar over the surface.