• 2 1⁄2 cups thickened cream
• 2 Tbsp cocoa powder
• 2 Tbsp pure icing sugar
• 1⁄4 cup boiling water
• 1⁄4 cup room temperature water
• 3⁄4 cup caster sugar
• 8 egg yolks
• 1 tsp vanilla-bean paste
• 150g white chocolate, finely chopped
• 80g dark chocolate, finely chopped
• 2 cups lychees, peeled, deseeded, halved
• 125g punnet raspberries
• Pulp of 2 passionfruit
• Juice of 1⁄2 lime
• Extra 1 Tbsp pure icing sugar
• 12 mint leaves
• Whipped cream, to serve (optional)
Pour 1 cup of the cream into a medium saucepan and cook over a medium heat until simmering, then set aside.
Combine cocoa powder, icing sugar and boiling water in a small bowl until smooth. Set aside.
Put water and 1⁄2 cup of the caster sugar in a small saucepan over a medium heat and bring to the boil. Cook, without stirring, brushing down sides of pan with a damp pastry brush, until liquid turns a deep-brown caramel colour. Pour in warm cream and simmer until caramel dissolves.
Whisk together yolks, vanilla and remaining caster sugar in a large heatproof bowl. Add hot caramel cream and whisk until smooth, then return to pan and to a medium heat. Cook, constantly scraping bottom of pan using a flat-bottomed wooden spoon, until mixture thickens. Strain immediately through a fine sieve into a large heatproof bowl. Transfer 1⁄3 of the mixture to a second heatproof bowl.
Whisk white chocolate into larger quantity of mixture, and dark chocolate and cocoa mixture into smaller quantity. Set aside to cool both to room temperature.
Whisk remaining cream to soft peaks. Fold 2⁄3 of the cream into white chocolate mixture and remaining into dark chocolate. Spoon into six 3⁄4-cup capacity dariole moulds, alternating between the 2 mixes for a marbled effect. Freeze for 3 hours or until firm.
Combine fruit, lime juice and extra icing sugar in a large bowl, then fold in mint leaves.
Dip the base of each mould in hot water for 5 seconds, then invert onto serving plates. Top with a little of the fruit. Serve with remaining fruit and whipped cream on the side, if using.