White chocolate and tropical trifle

Sponge

• 3 eggs
• 100 g caster sugar
• 1 tsp vanilla bean paste
• 100 g self-raising flour

White chocolate mousse

• 160 g coconut milk
• 1 ½ tsp gelatine powder
• 250 g white chocolate, broken into pieces
• 80 g cream cheese
• 450 g thickened cream
• 1 tsp vanilla bean paste

Passionfruit syrup

• 50 g water
• 50 g caster sugar
• 1 fresh passionfruit, pulp strained

Assembly

• 2 fresh mangoes, thinly sliced
• 1 fresh pineapple, peeled, halved horizontally, cored and cut into 2 cm pieces, half reserved for pineapple flowers (optional -see Tips)
• 2 fresh passionfruit, pulp removed
• 300 g pouring (whipping) cream