Passion Fruit Charlotte

1

Beat the egg whites until fluffy

In a saucepan, combine the sugar, water, and passion fruit syrup

Heat over low heat until a caramel forms

2

Gradually pour the warm syrup over the beaten egg whites while continuing to beat until stiff peaks form

Allow to cool

3

Strain the passion fruit puree and reserve the syrup

Beat the passion fruit in a blender until smooth

Dissolve the gelatin according to package instructions

In a bowl, gently mix together the passion fruit cream, gelatin, marshmallow, and whipped cream

4

Gently moisten the biscuits with the reserved syrup and line the bottom and sides of a medium-sized English trifle dish

5

Place the cream, refrigerate for 1 hour

Release from mold and decorate as desired.