Passionfruit Genoise

Heat 3 cm of water in a medium saucepan until simmering, but not boiling

Place a bowl on top of the saucepan without letting it touch the bottom

Beat with an electric mixer or whisk until the mixture doubles in volume and is warm and thick

Remove from heat and continue beating until cooled

Add vanilla, salt, and, gradually, flour and butter, alternating with sugar

Mix delicately

Divide the batter into two 25cm-diameter pans greased with butter

Bake in a preheated oven (200°C) for 30 minutes or until a toothpick comes out clean

Remove from oven, unmold, and let cool

Prepare the cream: mix all ingredients except heavy cream in a saucepan

Heat over low heat, whisking constantly, until thickened

Let cool covered with plastic wrap, pressing onto the cream to prevent film formation

Beat heavy cream until soft peaks form

Mix with cooled cream

Place one part of the cake on a plate and spread 1/3 of the cream

Cover with the other cake and spread the remaining cream, covering the entire cake

Place in the refrigerator while preparing the glaze

In a small saucepan, mix passionfruit, water, sugar, and cornstarch

Heat over low heat until thickened

Remove from heat, add remaining water, mix, and let cool

Pour delicately over the cake

Return the cake to the refrigerator 15 minutes before serving

Serve 20 slices.