Whisk the eggs with sugar until they triple in volume and are light and fluffy. Whisk the double cream with icing sugar until stiff. Gently mix the sabayon and the cream together and then add the rum. Refrigerate.
Cut the passion fruit in half and scrape out the seeds. Peel the pineapple, remove the eyes and the tough core and cut into chunks. Peel the mango, remove the stone and dice the flesh.
Split the vanilla pod and remove the seeds with the point of a knife. Zest and juice the limes into a bowl, add the olive oil, vanilla seeds, white balsamic vinegar and set aside. Add the fruit and stir gently.
Serve the fruit salad in a glass and top with the sabayon mixture. Caramelise the sabayon with a blowtorch.
«Feel free to add whatever local, seasonal fruits are available to your fruit salad.»