7 eggs, yolk and whites separated
30 tbsp. cold water
17 oz. sugar
3 1/2 oz. flour, bleached, sifted
1 tbsp. 10X sugar
30 passion fruit
1/2 mango, medium sized
1 oz. gelatin, unflavored
1 lemon, for juice only
7 oz. whipping cream, well chilled
4 oranges
1 oz. liquid glucose (simple syrup or liquid sugar)

NOTE: May be prepared entirely 1 day in advance.

Sponge Biscuit: With an electric mixer mix together 4 egg yolks, 3 ounces sugar and 4 tablespoons cold water. Mix until quadrupled (4X) in volume. Place in large mixing bowl and set aside.

Beat 4 egg whites until soft peaks form; add 1 ounce sugar and beat until firm. Using a slotted spoon, mix 1/3 of the egg white mixture into the egg yolk mixture. Mix well, then carefully fold the remaining egg white mixture into egg yolks mixture.

Sift the flour into egg mixture and "cut" and "lift" until well blended. Lightly grease and flour an 8-inch round cake pan; fill with egg mixture and bake in oven at 350 degrees for 5-12 minutes (until firm throughout). When done, place on wire rack and allow to cool for 20 minutes. Dust with 10X sugar.

Mousse: Cut 18 passion fruit in half and remove pulp with teaspoon, reserving pulp from one passion fruit for the jelly. Puree the pulp in food processor until black "pips" have separated from flesh (about 1 minute). Force pulp through fine sieve using a ladle for pressure. Reserve 4 ounces of juice for later. Peel mango and chop the flesh. Set aside.

Line an 8-inch springform pan with the sponge biscuit leaving a small gap between the biscuit and the pan by trimming the sides of the biscuit if necessary. With a pastry brush apply 2 ounces of the passion fruit juice to moisten the biscuit.

Soften 1/2 ounce of gelatin in cold water for a few minutes. In a saucepan, bring 7 ounces of passion fruit juice to a boil and reduce by half to 3 1/2 ounces. Add the softened gelatin and stir until completely dissolved; remove from heat and allow to cool.

Add 2 more ounces of passion fruit juice, then chopped mango and puree in food processor and keep at room temperature. With an electric mixer, beat 3 egg whites until soft peaks form. Add 2 1/2 ounces sugar and beat until firm. Add 1/4 of the lemon juice and mix.

In separate bowl, lightly beat whipping cream by hand, then fold into the egg whites. Carefully fold the fruit puree into the egg whites until just blended.

Pour this mousse mixture into the 8-inch spring form pan on top of the sponge biscuit. Smooth the top surface and place in coldest part of your refrigerator for 4 hours until mousse is set.

Jelly: Soften 1/2 ounce gelatin in lukewarm water for a few minutes. In a small saucepan, bring remaining 2 ounces of passion fruit to a boil with 3 tablespoons water and 1 teaspoon sugar. Skim the mixture to clarify and add the softened gelatin.

Transfer to a small bowl and leave at room temperature for about 10 minutes. Add the reserved uncooked passion fruit pulp and whisk to disperse the "pips". Cool to almost the setting point.

When mousse is set, pour the jelly on top and spread evenly across the top of the mousse. Refrigerate for 10 minutes until jelly is set. Loosen mousse from pan by running a hot knife around sides of pan between mousse and pan. Remove springform pan.

Passion Fruit Coulis: NOTE: May be made 3 days in advance. Cut the 12 remaining passion fruit in half and remove the seeds and pulp and place into a bowl. Extract the juice from 1 orange, removing seeds, and add juice to passion fruit in bowl. Add 2 1/2 ounces sugar and 2 ounces of water and puree in a food processor for 20 seconds.

Boil this mixture in a small saucepan for about 2 minutes, skimming the top to remove the froth. Strain through a fine sieve using a ladle for pressure. Cool and cover with plastic wrap and store in refrigerator until needed.

Candied Zest: (for garnish) NOTE: May be made 2 weeks in advance and kept in airtight container.

Zest the remaining oranges with a channel knife to form julienne strips of orange peel. Blanch zest in plenty of boiling water for about 8-10 minutes. Rinse with plenty of cool water in colander.

In a small saucepan, boil 7 ounces sugar, 5 1/2 ounces water and 1 ounce liquid glucose for 1 minute and skim off impurities. Add the juice of 1/2 a lemon and simmer for 3 minutes. Add zest, remove from heat and cool.

Cut mousse into portions and place on chilled plates. Spoon coulis on top and garnish with candied orange zest. Serves: 4-6. (Prep and Cooking time: 1 hour 40 minutes, 4 hours chilling time)