Put 2 tablespoons warm water in a heatproof bowl and sprinkle over 3 teaspoons (7g sachet) gelatine powder. Bring a saucepan of water to the boil. Remove from heat. Sit the bowl of gelatine in the water, stir until dissolved. Remove bowl and set aside at room temperature.
Use an electric beater to beat 300ml thickened cream until soft peaks form. Use clean beaters to beat 2 eggs and 1/4 cup (60g) caster sugar until pale and thick and a ribbon trail forms when the beaters are lifted.
Fold egg mixture through cream. Fold in gelatine and pulp from 8 passionfruit. Spoon into 6 x 3/4 cup (185ml) serving glasses and chill for 4-5 hours. Serve with extra passionfruit pulp.
