Separate the egg yolks from the whites. Whip the yolks with the sugar until they are light.
Slowly add the oil, lemon zest and continue beating.
When the mixture is whipped, cover with plastic wrap and store in refrigerator for 3 hours. Once rested, add the sifted flour and mix until it forms a thick, smooth dough.
Roll it out on a sheet of plastic wrap and close it well.
Put in freezer for at least 2 hours so it will solidify.
Grease a baking tray and using a grater with large enough holes, grate the frozen pastry on the top to create the crumble.
Bake at 180 degrees for 40 minutes, until the crumble is golden.
For The Mousse
To prepare the mascarpone mousse, add all of the ingredients, except the passion fruit to a Thermomix or food processor and start blending. Slowly add the passion fruit juice and seeds until mixed well.
Once the mascarpone mixture is smooth, pass through a sieve into a piping bag and leave to set in the fridge for at least 2 hours.
To serve, pipe the mascarpone mousse in a glass alternating with the crumble and some fresh passion fruit. Add some mint for garnish!