Savoiardi with mango and passionfruit

Savoiardi biscuit

• 6 eggs, separated
• 2 pinches sea salt
• 180 g caster sugar
• 150 g plain flour
• 60 g cornflour

Mango and passionfruit

• 250 g water
• 800 g fresh mango (approx. 3-4 mangos), flesh only, cut into cubes (1-2 cm)
• 130 g caster sugar
• 2 - 3 tbsp fresh passionfruit pulp, or canned passionfruit pulp
• 2 eggs
• 500 g mascarpone cheese, room temperature