Mix the Dawn® Golden Genoese Cake Base, water (1) and oil for 1 minute on slow speed, scrape down and then 4 minutes on medium speed. Add the remaining water (2) and mix for 2 minutes on slow. Deposit in a prepared 7 inch round tin and bake at 160⁰C for 40-45 min in a fan oven (ideally using a ring mould).
Place the sugar and water in a pan, boil together and then cool.
Add the fond powder to the water and mix until fully dissolved. Lightly whip the cream and then fold in the fond mixture.
Boil the cream, pour it onto the chocolate in a bowl and let it sit for 2 mins. Stir until there are no chocolate solids left and add Dawn® Passionfruit Compound until you get a homogeneous consistency. Let it set in the fridge for 2-3 hours.
Bring the mango puree, lemon juice, sugar and butter to a boil in a pan.
In a separate bowl, whisk the eggs and add the boiled mixture gradually, ensuring continuous whisking to avoid scrambling the egg. Tip: Leave some boiled mixture in the pan so that while cooking the curd doesn't stick to the bottom of the pan.
Transfer the whole mixture to the pan, return to the stove and boil for 3-4 mins until it thickens and pass it through a sieve.
Cool for 3-4 hours in the fridge.