1 cup Vanilla Simple Syrup (recipe follows)
1 tablespoon freshly squeezed lime juice
1 cup peeled and thinly sliced mango
1/2 cup peeled and thinly sliced papaya
1/2 cup peeled and thinly sliced pineapple
1/2 cup peeled and thinly sliced guava
1/4 cup heavy cream
1/2 cup mascarpone
2 tablespoons sugar
Vanilla-Macadamia Nut Tuiles (recipe follows)
1/2 cup chopped Macadamia Nut Praline
(recipe follows)
1/4 cup toasted coconut

Method
To prepare the fruit:  Cook the Vanilla Simple Syrup, the lime juice, 1/2
cup of the sliced mango, and all of the papaya, pineapple and guava over medium heat for 5 to 8 minutes, or until the fruits are warmed through.
Pour most of the liquid from the pan into a blender and purée with the
remaining 1/2 cup of mango for 1 minute, or until smooth. Refrigerate
the fruit and the sauce for 30 minutes, or until chilled.
To make the cream:  Whip the heavy cream, mascarpone and sugar
with an electric mixer on high speed until medium stiff peaks form.
Assembly
Place 1 teaspoon of the mascarpone cream in the center of each plate.
Place a tuile over the cream and place 2 teaspoons of the cream in the
center of the tuile. Spoon some of the warm fruit over the cream and
sprinkle with the chopped praline. Continue to layer with the cream, fruit, praline, and tuiles until you have 3 layers of fruit and 4 layers of tuiles.
Spoon some of the mango purée around the plate and sprinkle with the
toasted coconut.
 

Vanilla Simple Syrup
Yield: approximately 3 cups

Vanilla-Macadamia Nut Tuiles
Yield: about 40 tuiles

1/4 cup sugar
1/4 cup plus 1 tablespoon flour
Pulp of 1/2 vanilla bean
1/4 cup plus 1 tablespoon butter, melted and
cooled to room temperature
3 egg whites
1/4 cup ground macadamia nuts

Method
Combine the sugar and flour in a small bowl. Add the vanilla pulp,
melted butter, and egg whites and stir until smooth.
Cut a 2 1/2-inch square in the center of a piece of cardboard or heavy
plastic to create a template. Place the template on a Silpat-lined sheet
pan, and spread a thin layer of the tuile batter in the template. Remove
the template and repeat the process until you have at least 24 tuiles.
Sprinkle the tuiles with the macadamia nuts and bake at 300 degrees
[F] for 8 to 12 minutes, or until golden brown.
Remove the tuiles from the sheet pan while warm and store in an air-
tight container at room temperature until needed or up to 1 day.
 

Macadamia Nut Praline
Yield: 1 cup

1/2 cup sugar
1/4 cup water
1/2 cup toasted macadamia nuts

Method
In a medium, heavy-bottomed sauté pan, combine the sugar and water
over medium heat and cook for 10 minutes, or until golden brown. Swirl
the pan as necessary to distribute the caramel. Stir in the nuts. If any of
the sugar crystallizes, continue to cook over low heat to remelt. Pour the
nuts and caramel onto a lightly oiled nonstick sheet pan. Let cool and
coarsely chop. Store the praline in an airtight container at room temper-
ature until ready to use.