The Method

Step 1 — The Coulis (make first, needs time to set). Combine mango purée, passionfruit purée and sugar in a saucepan. Whisk in agar-agar powder while cold to avoid lumps. Bring to a full boil for 90 seconds, whisking constantly. Pour into a shallow container and refrigerate until fully set, about 1 hour. Once set, blend until smooth and spoonable — this becomes your layering and garnish coulis.

Step 2 — The Pâte à Bombe. Combine sugar and water in a small saucepan and cook to 121°C (soft-ball stage). Meanwhile, begin whisking egg yolks in a stand mixer on medium speed. Once the syrup reaches temperature, pour it in a thin, steady stream down the side of the bowl while whisking continuously — never directly onto the whisk. Continue whisking on high speed until the mixture is pale, thick, and cooled to room temperature, roughly 8–10 minutes.

Step 3 — The Cream. Bloom the gelatine in cold water. Whip coconut cream, double cream and icing sugar together to soft peaks. In a separate bowl, beat the mascarpone until smooth and loose — do not overwhip, or it will split. Gently melt the bloomed gelatine and stir a small amount of the mascarpone into it to temper, then fold this back into the rest of the mascarpone. Fold the pâte à bombe into the mascarpone in two additions, then fold in the whipped coconut cream mixture until fully combined and airy.

Step 4 — Soak the Ladyfingers. Combine coconut milk and vanilla sugar syrup in a shallow dish. Dip each ladyfinger briefly — a quick pass, not a soak — so they stay structured rather than turning to mush.

Step 5 — Build the Glass. Break soaked ladyfingers to fit the base of each glass. Pipe a layer of the coconut-mascarpone cream over the top. Add a thin layer of mango-passionfruit coulis. Repeat with a second layer of ladyfingers, then a final generous layer of cream, piped in the decorative border shown in the photo, leaving the centre slightly lower to hold the garnish. Refrigerate at least 4 hours, ideally overnight.

Step 6 — Finish Tableside. Just before serving, toss the diced mango with 2–3 tablespoons of the reserved coulis. Spoon into the centre of each glass. Top with shredded coconut, a sprig of fresh mint, and a fine grating of lemon zest.