Start this recipe by chopping ¾ of the tinned pineapple rings into small pieces. Place into a pan with a little syrup from the tin and 1 tbsp sugar and cook together for 5 minutes. Whilst still hot, add in the chopped mango and the pulp of 2 of the passion fruits. Mix together well and spoon into your glasses. Allow to cool. To make the filling, whip together the egg yolks, sugar and vanilla till light and pale. Soften the mascarpone cheese and fold in, along with 1 tbsp chopped fresh mint till the mixture is smooth and creamy. Next, cut 12 lady fingers in half. Dip the fingers into the remaining tin syrup and place 3 pieces on top of the pineapple jam in the glasses. Spoon over a little of the cream filling, then repeat the process again with the remaining fingers and cream. Allow to sit in the fridge for 2 hours before decorating the top of the glasses with the remaining passion fruit pulp, pineapple pieces and fresh mint