Passionfruit Charlotte

Ingredients:

• 2 X 9g packet Aeroplane Jelly Lite Mango Passionfruit jelly crystals
• 250ml (1 cup) boiling water
• 300g packet savoiardi (sponge finger biscuits)
• 750ml (3 cups) thickened cream
• 180g (2/3 cup) passionfruit curd
• Passionfruit pulp, to serve

Instructions:

• Place the jelly crystals in a heatproof bowl. Pour over boiling water. Stir until dissolved. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled but not set.
• Meanwhile, line the base of a 7cm-deep, 20cm (base size) springform pan with baking paper. Trim 14 biscuits to 7cm lengths (reserve offcuts). Arrange upright around the side of prepared pan. Arrange remaining biscuits and reserved offcuts over the base of the pan.
• Use electric beaters to beat 375ml (1 1/2 cups) cream in a large bowl until soft peaks form. Gradually add the jelly mixture, beating constantly, until firm peaks form (do not overbeat).
• Spread half the cream mixture over the biscuit base. Top with half the passionfruit curd. Use a skewer to create a swirled effect. Top with remaining cream mixture. Place in the fridge for 6 hours or overnight until set.
• Use electric beaters to beat the remaining cream in a bowl until firm peaks form. Use a large metal spoon to fold the remaining curd into the cream until just combined. Top the cheesecake with the curd mixture then drizzle over the passionfruit pulp.