Combine the juice and half of the liqueur in a small, shallow bowl. Dip half of the biscuits in the juice mixture then place the biscuits in a single layer over the base of a 2.5 litre serving dish. Top the biscuits with half of the mangoes and passionfruit pulp.
Beat the cream and icing sugar in a small bowl with an electric mixer until firm peaks form.
Combine the mascarpone and the remaining liqueur in a large bowl, fold in the cream mixture. Beat the eggs and caster sugar in a small bowl with an electric mixer until thick and creamy. Gently fold the egg mixture into the mascarpone mixture.
Spread half of the cream mixture over the fruit in the dish. Dip the remaining biscuits in the juice mixture and then repeat layers.
Cover the dish and refrigerate for at least six hours. Sprinkle with Vienna almonds or Vienna peanuts and dust with extra sifted icing sugar, if desired.
