Method

• 1.
  Place pulp in a sieve set over a heatproof bowl, pressing down well to extract as much juice as possible. Remove half the seeds and discard. Add remaining seeds to the juice with eggs and caster sugar.

• 2.
  Whisk to combine, then set the bowl over a pan of gently simmering water. Cook, stirring, for 20 minutes or until the mixture coats the back of a spoon.
• 3.
  Remove bowl from heat, add butter, stirring well until melted and combined. Set aside to cool.
• 4.
  Cover surface with plastic wrap, then chill for 2 hours or until slightly firm.
• 5.
  Meanwhile, beat mascarpone, yoghurt and icing sugar in a bowl until combined. Divide half the mascarpone mixture among 4 x 11/2 cup (375ml) serving glasses or 1 large shallow trifle bowl.
• 6.
  Divide half the cake among glasses and drizzle with half the wine. Divide the curd among glasses, then repeat cake and wine layer, finishing with a mascarpone layer.
• 7.
  Cover and chill until ready to serve. Just before serving drizzle with extra passionfruit pulp.