Napoleon of Tropical Fruit

To make the passion fruit curd: Squeeze the passion fruits to make 3/4 cup juice. Reserve the seeds. In the top of a double boiler over simmering water, whisk the juice, sugar, eggs, and egg yolks until the mixture becomes very thick, 5 to 10 minutes. Remove from heat and stir in the butter, then the white chocolate until melted and blended. Cover and refrigerate the mixture overnight.

To make the Key lime curd: Make the Key lime curd in the same manner as the passion fruit curd, substituting the lime juice for the passion fruit juice. Cover and refrigerate overnight.

To make the white chocolate mousse: In a medium, heavy saucepan, bring the corn syrup to a boil over medium heat. Remove the pan from the heat and add the chocolate. Whisk gently until the chocolate is melted, then stir in the milk and continue whisking until the mixture is blended. Set aside. In a small saucepan, stir the rum and gelatin over low heat until the gelatin has completely dissolved. Stir the gelatin mixture into the chocolate mixture. Add the heavy cream and whisk all together. Strain the mixture into a bowl, cover, and refrigerate overnight. The next day, place the mousse in the bowl of an electric mixer and beat until the mixture is light and fluffy, 2 to 3 minutes. Take care not to overmix.

To make the pastry triangles: Preheat the oven to 375 F. Line a baking sheet with parchment paper or aluminum foil. Place 1 sheet of phyllo dough on a large cutting board; keep the remaining dough covered with a damp towel to keep it moist. Lightly brush the phyllo with melted butter and sprinkle with some of the sugar. Repeat to make six layers of phyllo. Cut the dough in half lengthwise, then divide each half into eight equal squares. Cut each square in half diagonally, making 32 triangles. Transfer the triangles to the prepared pan. Cover the pastry with another sheet of parchment or foil and put a second pan on top; the additional pan keeps the triangles from rising.

Bake the triangles for 8 to 10 minutes, or until golden brown. The pastry burns easily, so watch carefully. Remove the top pan and paper or foil and let the pastries cool completely.

To make the passion fruit-raspberry sauce: Puree the raspberries in a blender or food processor. Strain through a fine-meshed sieve, discarding the solids. Stir the two tablespoons of sugar and the lemon juice into the raspberry juice. Put the passion fruit seeds in a small saucepan. Scrape the vanilla bean seeds into the pan, and drop in the pods. Cook together over very low heat for 8 to 10 minutes. Add the raspberry juice, remove from heat, and let cool. Remove the vanilla bean pods.

To make the chocolate curls: Place the white chocolate on a piece of parchment paper or waxed paper. Using a small ring mold or cookie cutter, pull the mold or cutter across the chocolate, making curls. Set aside in a cool place.

To serve: Place the passion fruit curd, Key lime curd, and mousse in three separate pastry bags fitted with fluted tips. Place 1 pastry triangle on a large dessert plate with the wide end toward the center. Pipe a rosette of passion fruit curd on the wide end. Place another triangle on top at an angle from the first, so the points are fanned. Press down lightly to secure the triangle and pipe a rosette of white chocolate mousse on the wide end of this triangle. Add a third triangle, again at an angle, and pipe a rosette of Key lime curd on the wide end. Repeat with the remaining plates.

Dust the remaining eight triangles with confectioner’s sugar and place one on top of each dessert. Drizzle sauce around the plates and sprinkle them with diced mango and raspberries. Garnish each plate with chocolate curls and mint sprigs.