Heat 65g sugar and 125ml water in a pan until dissolved and simmer for two minutes.
Dissolve 25g liquid glucose and softened gelatine in 50ml of the prepared sugar syrup.
Stir in 250g mango purée and lemon juice, sieve, pour into glasses, and refrigerate until set.
Dissolve 100g sugar in 100ml water and boil for five minutes to make sorbet syrup.
Mix syrup with lime juice, zest, and 150g mango purée, then chill and churn in an ice cream machine.
Combine 75g flour, 10g yeast, 25g milk powder, and lemon zest in a bowl.
Mix 2 egg yolks, 55ml warm milk, and 40g butter, then incorporate into the dry ingredients.
Cover and rest the dough in an oiled bowl for 30 minutes until doubled in size.
Preheat your oven to 180°C.
Knead the batter quickly, rest for 15 minutes, then divide into four muffin cups and bake for 15 minutes.
Simmer 200g caster sugar, 200g muscovado, spices, and 250ml water for 30 minutes to create spiced syrup.
Soak the baked babas in the spiced syrup for 30 minutes.
Whisk 50g sugar, 3 egg yolks, flour, and cornflour until airy.
Infuse 300ml hot milk with vanilla, then whisk gradually into the egg mixture and cook for 5 minutes.
Heat 125g sugar, 125ml cream, and ground cardamom seeds to create a caramel sauce and cool.
Combine the cooled caramel sauce and crème patisserie and transfer to a piping bag.
Whisk creams, icing sugar, and vanilla to soft peaks, then stir in 3 tbsp rum and chill in a piping bag.
Dissolve 3 tbsp sugar in 50ml water and 25ml rum, simmer until golden, and store in a squeezy bottle.
Assemble the trifle by layering crème patisserie and chantilly cream over the mango jelly.
Garnish with diced mango and serve alongside the rum baba topped with rum caramel and a quenelle of sorbet.