Tropical Calypso Tiramisu

1. To make the Fruit mix, strain the passionfruit pulp into a bowl and keep the seeds and juice separately. Add the passionfruit seeds to the diced Calypso and stir to mix well.
2. To make the Cream mix, beat the thickened cream, lime rind and icing sugar together in a medium bowl with an electric mixer until it forms soft peaks. Fold through the mascarpone.
3. To make the Juice mix, combine pineapple juice and passionfruit juice in another bowl. Soak half of the sponge fingers, one at a time, in the Juice mix.
4. Take a shallow 2.5litre bowl or serving dish and arrange the first half of the soaked sponge fingers over the bottom.
5. Spread 1/2 of the Cream mix over the top of the sponge layer.
6. Sprinkle 1/2 of the Fruit mix over the top of the Cream layer.
7. Soak the remaining sponge fingers in the Juice mix, one at a time and layer over the top of the Fruit mix.
8. Spread the remaining 1/2 of the Cream mix over the top of the sponge layer.
9. Sprinkle the remaining 1/2 of the Fruit mix over the top of the Cream layer.
10. Cover with stretch wrap and refrigerate for approx. 3 hours before serving.