01Separate the egg yolks from the whites. Whisk the yolks with the sugar for 6 to 8 minutes until the mixture whitens and increases in volume.
02Add the mascarpone and honey, then mix until you get a smooth cream.
03Beat the egg whites until stiff, then gently fold them (in three batches) into the previous cream, keeping them light.
04Soak the sponge fingers with a warm mixture of passion fruit and mango nectars. Place a layer of soaked sponge fingers at the bottom of the dish or verrines.
05Cover with a generous layer of cream. Add the diced kiwi on top. Repeat the process (soaked biscuits + cream).
06Refrigerate (at least 10 minutes). When ready to serve, grate the lime zest over the tiramisu.