For Passion Fruit Mousse
Bring sugar and water to a boil and cook until sugar is completely dissolved. Beat egg whites to a soft peak. Add sugar syrup in a slow steady stream, then beat meringue to a stiff peak. Beat cream and fruit purée to a stiff peak. Carefully fold meringue into fruit cream. Pour into four 3" molds. Tap firmly on a hard surface to eliminate air bubbles. Wrap with plastic and freeze overnight.

For Tropical Fruit
Slice and dice into uniform pieces

For Passion Fruit Crème Anglaise
Whisk yolks, sugar and salt together in a work bowl to ribbon stage. Whisk in fruit puree. Heat milk to a scald. Add one third hot milk to yolk mixture stirring to temper yolks. Add yolks back to hot milk and return to stove over low heat. Cook until sauce coats the back of the spoon. Strain, and cool down in ice.

For Fresh Raspberry Purée
Combine all ingredients in a food processor and puree until smooth. Strain through a fine mesh sieve, removing all seeds from the purée.

For Dried Fruit Chips
Preheat oven to 175º, slice fruit 1/16". Line a bun pan with parchment, add sliced fruit and bake 2 to 2 1/2 hours until dry.

Assembly
Decoratively arrange sliced fruit on chilled plate. Carefully unmold the frozen mousse by dipping molds into hot water. Slide mousse from the mold onto the plate. Pour sauce down sides of the mousse and garnish the Crème Anglaise with raspberry purée. Using a sharp knife, make two slits in top of mousse and insert one slice dried kiwi and one slice dried strawberry. Garnish rim of plate with toasted coconut if desired.