Step 1

Line the base and sides of an 11cm x 21cm (base measurement) loaf pan with plastic wrap, allowing the sides to overhang.

Step 2

Carefully open coconut cream can. Spoon the firm coconut cream from the top of the can into a bowl. Reserve. Discard the clear liquid at base of can.

Step 3

Use an electric mixer to whisk the eggs, egg yolks and sugar in a heatproof bowl until light and fluffy. Place over a saucepan of simmering water. Carefully whisk for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a sugar thermometer. Remove from heat. Continue whisking for a further 2 mins to cool.

Step 4

Use a clean electric mixer to whisk cream and reserved coconut cream in a bowl until soft peaks form. Use a metal spoon to gently fold in egg mixture. Add lime rind and lime juice. Fold to combine. Finely chop 1 mango. Add to the cream mixture with macadamia.

Step 5

Gently fold to combine. Pour into prepared pan. Place in the freezer for 6-8 hours or until firm.

Step 6

Thinly slice remaining mango. Remove semifreddo from freezer. Invert onto a serving platter. Set aside for 10 mins to soften slightly.

Step 7

Top with coconut, mango, pineapple, lychee, passionfruit and mint.