Peel and pit the mangoes, then cut them into small cubes. Measure 400g of mango cubes and place them in a heavy-bottomed pan.

Add 50g passion fruit pulp, 40g granulated sugar, and juice from ½ lemon to the pan.

Cook over low heat, stirring constantly to prevent sticking. As the water evaporates, the mixture will thicken to a jam-like consistency. Remove from heat and let it cool.

In a mixing bowl, combine 3 pasteurized egg yolks with 20g granulated sugar.

Place the bowl over a double boiler, ensuring the water stays between 60–70°C (140–158°F) to prevent curdling.

Whisk continuously until the mixture turns pale, doubles in volume, and forms ribbons when the whisk is lifted.

In another bowl, soften 250g mascarpone cheese with a spatula until smooth.

Gently fold the whipped egg yolks into the mascarpone cheese until fully incorporated.

In a clean bowl, whip 200g heavy cream until soft peaks form.

Gently fold the whipped cream into the mascarpone and egg mixture until smooth and well combined.

Pour a small amount of milk into a shallow dish.

Quickly dip each ladyfinger into the milk for 3 seconds, allowing it to absorb moisture without becoming soggy.

Arrange a layer of milk-dipped ladyfingers at the bottom of your container, covering the entire base.

Spread a layer of mango and passion fruit jam over the ladyfingers.

Add a layer of the mascarpone cream mixture, smoothing it out with a spatula.

Repeat the layers until you've used all the ingredients, finishing with a layer of mascarpone cream.

Cover the container with plastic wrap and refrigerate for at least 4 hours or overnight.

Before serving, spread a layer of mango and passion fruit jam on top.

Decorate with the remaining mango cubes, blueberries, and lemon slices for an elegant presentation.