Step 1

Combine the nectar, passionfruit, limoncello and sugar in a small saucepan over medium heat and bring to a simmer. Cook for 2 minutes or until sugar has dissolved. Strain into a shallow bowl (discarding the pips) and set aside to cool completely. Reserve 3/4 cup (180ml).

Step 2

Combine cream, sour cream and vanilla in the bowl of an electric mixer and whisk until medium peaks.

Step 3

One at a time, dip one-third of the biscuits for only a second or two into the syrup and line the base of a glass trifle dish (12-cup/3-litre capacity).Top with a quarter of the mango  slices, then spread one-quarter cream mixture over the top.

Step 4

Repeat layering with biscuits, mango syrup, fresh mango and cream mixture to create 2 more layers. Refrigerate for at least 3 hours.

Step 5

Place reserved syrup in a small saucepan and bring to a simmer. Cook for 4-6 minutes or until thick and syrupy. Set aside to cool.

Step 6

Just before serving, spoon over remaining cream mixture. Top with remaining mango slices curled to resemble flowers. Drizzle over fresh passionfruit pulp and thickened mango syrup.