For the Passion Fruit Crème: In a metal bowl set over a double boiler, heat eggs, yolks, sugar, and passion fruit purée, whisking constantly until thickened. Remove from heat and stir in gelatin. Transfer to a nonreactive container and cover with plastic wrap to prevent skin from forming. Refrigerate overnight. The next day, in the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream and mascarpone until stiff peaks form. Gently fold in passion fruit curd. Transfer mixture to a piping bag with a fitted tip and refrigerate.

For the Sourdoughnut: In a spiral dough mixer, combine flours, eggs, levain, sugar, and 105 grams water on speed 1 for 5 minutes. Rest 10 minutes. Mix on speed 2 for 5 minutes, incorporating butter as the dough mixes and scraping bowl as needed. Lower speed and mix additional 2 minutes until dough passes the windowpane test. Bulk ferment at 82°F until dough has increased by thirty percent. Once proofed, allow dough to cold ferment in the refrigerator overnight.

For the Raspberry Sugar: In a small mixing bowl, combine all ingredients. Transfer to an airtight container and set aside.

To Assemble and Serve: Divide Sourdoughnut dough into 80-gram rounds. Place rounds onto greased parchment squares on a baking sheet, allowing ample room for each donut to proof without touching. Cover and proof at 82°F, until dough feels puffy, aerated, and has nearly doubled in size. In a large pot over medium-high flame, heat oil until it reaches 350°F. Fry doughnuts 2 minutes on each side. Transfer to a wire rack to drain, and allow to cool 1 minute before tossing in Raspberry Sugar. Allow doughnuts to cool fully before filling with Passion Fruit Crème. Garnish with crushed freeze-dried raspberries.