Method

1. Whisk the double cream with the custard in a large bowl, until thick.
2. Fold in the pineapple, banana, orange zest and the chopped mint.
3. Place a charlotte ring mould onto a plate.
4. Drizzle the melted butter over the slices of brioche, then line the charlotte mould with one slice of brioche.
5. Arrange the remaining slices of buttered brioche around the insides of the mould, leaving one portion for the top, cutting to size, where necessary.
6. Fill the lined charlotte mould with the tropical cream mixture, and top with the last piece of brioche.
7. Make the caramelised nuts by placing the caster sugar into a small frying pan.
8. As the sugar begins to caramelise, add the nuts, to coat. Remove from the heat and cool.
9. When the caramelised nuts have cooled sufficiently, remove the charlotte mould, and decorate the tropical charlotte with the nuts.