50 g/2 oz caster sugar
3 egg yolks
1 tbsp vanilla extract
250 ml/9 fl oz double cream, whipped to soft peaks
500 ml/18 fl oz tropical fruit juice
50 ml/2 fl oz limoncello
1 x 330 g pack sponge fingers
2 firm mangoes, peeled and thinly sliced
4 passion fruit, sliced in half, pulp reserved
Cocoa powder, to serve

1. In a bowl, whisk the sugar, yolks and vanilla extract until light in colour and fluffy. Fold in the whipped double cream, in a separate bowl, combine the tropical fruit juice and limoncello, then, one by one, dip in one-third of the sponge fingers. Use the sponge fingers to line the bottom of a serving dish.
2. Spread a thin layer of the cream mixture over the sponge fingers. Scatter with a third of the mango slices and passion fruit pulp. Repeat with the rest of the ingredients until you have 3 layers. Chill for 30 mins, then lightly dust with the cocoa powder before serving.