Make the papaya mousse

• Blend the diced papaya with the sugar until smooth, then pass through a sieve.
• Warm part of the papaya purée and dissolve the bloomed gelatin in it, then stir into the remaining purée.
• Whip the cold cream to soft peaks and fold it into the papaya mixture with the coconut milk.

Make the passionfruit gel

• Heat the passionfruit pulp with a little sugar until dissolved.
• Add the remaining bloomed gelatin and stir until fully melted.
• Pour into a shallow dish and set in the fridge.

Bake the papaya coconut baba dough

• Whisk the eggs with the sugar until pale, then fold in the sifted flour and melted butter.
• Pour into a greased springform pan and bake at 170 °C until golden and springy.
• Cool completely on a rack, then cut into rounds.

Assemble the petits gâteaux

• Layer the baba rounds, papaya mousse, passionfruit gel and fresh papaya pieces in small dome moulds.
• Freeze until firm so the layers hold their shape.

Coat in chocolate and decorate

• Melt the dark chocolate and brush or dip the frozen domes to form a thin shell.
• Let the shell set, then press the black edible pearls into the surface to mimic papaya seeds.