Peel and trim the mango, papaya, pineapple, kiwis and star fruit. Cut the plums in half and remove the stones. Then cut all the fruits into chunky, bite size pieces and set aside.
Whisk the egg yolks in a bowl until they double in volume and the mixture thickens. In a small pot, heat the glucose and sugar until it reaches 118ºC degrees on a kitchen thermometer. Pour this mixture into the eggs, whisking constantly until the sabayon cools. Lastly whisk in the champagne and leave to chill in the fridge.
To serve, place a mixture of fruit on a plate and cover generously with the sabayon. Sprinkle with passionfruit seeds and place under a hot grill until the sabayon is golden. Garnish with mint and a dusting of icing sugar.