Prepare the syrup by simmering 1 glass of water with 1 cup of sugar until dissolved, then cool completely. Thoroughly soak the ladyfingers in the syrup—this step ensures perfect moisture. Line a charlotte mold with them.
In a saucepan, whisk the egg yolks with 250 g sugar over gentle heat. Gradually add the passion fruit juice, whisking continuously without boiling. The custard is ready when it thickly coats a wooden spoon.
Soften the gelatin sheets in a bit of cold water, then stir into the warm custard off the heat until dissolved.
Set up an ice bath with ice cubes in a large bowl. Place the custard in a smaller bowl over the ice, stirring until cooled. Fold in the whipped whipping cream* gently.
Pour into the lined mold. Refrigerate until fully set.
To serve, unmold and decorate with kiwi slices (optional).
*Use liquid whipping cream.
Pro Tip: Pair with passion fruit coulis for extra zing.
Joëlle's Insight: Passion fruit's vibrant tang shines here. No whipping cream? Dilute double cream by removing a quarter of its volume in water.
