Passion Fruit Ladyfinger Cake
Soak the gelatin in cold water for 10 minutes. Cut the ladyfingers to fit the height of a springform pan. Line the inside edge with ladyfingers and arrange the odd-sized pieces on the bottom of the pan. Crumble the remaining ladyfingers and fill in the gaps. Halve the passion fruit and scoop out the pulp into a bowl. Set 2-3 tablespoons aside for garnish and press the remaining pulp through a sieve. Spread half of the pulp on the ladyfingers.
Drain the gelatin well and melt in a saucepan over low heat together with the remaining fruit. Pour the yogurt into a bowl and sweeten with 2 tablespoons sugar (to taste). Stir some of the yogurt into the gelatin, then stir the gelatin mixture into the rest of the yogurt. Whip the cream with the stabilizer until stiff, then fold into the yogurt. Pour the yogurt mixture into the springform pan, spread evenly and allow to gel in the refrigerator for at least 3 hours. Remove the springform pan rim and garnish the cake with the remaining passion fruit. Slice and serve immediately.