1. To make green lemon syrup, stir water, sugar and colouring, in a small saucepan, over low heat, until sugar dissolves. Stir in combined juice and cornflour. Simmer until thickened.

2. To prepare sago, stir coconut milk and sugar in a small saucepan over medium heat, without boiling, until sugar dissolves. Remove from heat. Add sago to a saucepan of simmering water. Cook for about 10 minutes or until sago is translucent. Drain. Rinse. Drain. Add to coconut milk with a pinch of salt. Set aside.

3. To make passionfruit mousse, soak gelatine in cold water for 5 minutes. Bring juices to a simmer in a small saucepan. Remove from heat. Remove gelatine from water and squeeze out excess water. Add to juice mixture. Stir until dissolved.

4. Whisk egg yolks over a saucepan of simmering water until pale and thick. Add sugar and continue whisking until mixture is thick and forms a ribbon when whisk is lifted. Whisk in gelatine mixture and citrus zests. Refrigerate for 1 hour or until mixture thickens. Fold egg whites and creams into cooled mousse mixture, in two batches. Refrigerate until set.

5. To make praline, line an oven tray with baking paper. Stir sugar and water in a medium heavy based saucepan over medium heat, without boiling, until sugar dissolves. Use a wet pastry brush to brush any stray grains on side of pan back down into mixture. Bring to a boil. Boil, uncovered, without stirring, until mixture turns golden brown. Stir in sesame seeds. Pour onto prepared tray. Set aside to cool.

7. To make caramel, stir sugar and water in a medium heavy based saucepan over medium heat, without boiling, until sugar dissolves. Use a wet pastry brush to brush any stray grains on side of pan back down into mixture. Bring to a boil. Boil, uncovered, without stirring, until mixture turns golden brown. Pour into prepared dish.

8. To prepare custard, whisk all ingredients together in a jug. Set aside. Pour over caramel in dish.

9. To make cake batter, place pandan leaves and coconut milk in a saucepan. Place over a low heat until hot. Set aside to cool and infuse.

10. Beat cooled coconut milk, yolks, oil, vanilla and colouring in a large bowl, with an electric mixer until combined. Add combined sifted flour, sugar and baking powder. Beat to combine.

11. Beat egg whites in clean bowl with an electric mixer until soft peaks form. Gradually add sugar and cream of tartar, beating until dissolved after each addition, until mixture is thick and glossy. Fold into cake batter in two batches. Pour batter over custard in dish.