Put 2 tbsp warm water in a heatproof bowl & sprinkle over the gelatine powder. Bring a saucepan of water to the boil. Remove from the heat. Sit the gelatine bowl in the water, stir until dissolved. Remove bowl & set aside at room temperature.
Use an electric beater to beat the thickened cream until soft peaks form.
Use clean beaters to beat the eggs & caster sugar until pale & thick & a ribbon trail forms when the beaters are lifted.
Fold the egg mixture through the cream. Fold in the gelatine & pulp. Spoon into 6 serving glasses & chill for 4-5 hours. Serve with extra passionfruit pulp.