Tropical Splice

I created this dish in the early Paramount days as a grown-up version of a childhood memory. Back then, the assembly required two different-shaped moulds, which when sliced revealed an internal pattern, as seen in my second cookbook Paramount Desserts (1997). For this recipe, I've simplified the construction to make it more achievable at home. Each of the flavours is layered in small dariole or ring moulds, available from kitchenware shops. Or you could use a loaf tin and serve it cut into slices. It's important to work with tropical fruit that is in season and at its ripest, and with compatible flavours, so the result is greater than the sum of its parts.