Mango & Passion Fruit Norwegian Omelet

Take your sponge and cut it in half across its width to obtain two 2cm-thick sponges. Place one of the sponges in the base of the mold and line with acetate. Using a brush, gently soak the sponge with the syrup (30°B). Add the mango sorbet and a second sponge disk, then the passion fruit sorbet so the mold is completely filled. Smooth the surface before placing it in the freezer. Turn out your frozen preparation and make the Italian meringue. Use a fluted nozzle to pipe small balls of meringue on top. Use a blowtorch to gently brown the meringue. To finish, add some fresh diced mango and fresh passion fruit seeds.