Passion Fruit Mousse Cake

• 1/4 cup plus six tablespoons sugar
• 1/2 cup plus six tablespoons water
• 6 tablespoons passion fruit liqueur (La Grande Passion)
• 1 1/2 cups bottled passion fruit syrup
• 2 envelopes unflavored gelatin
• 1 1/2 cups heavy cream
• 10 to 12 ladyfingers, or a 6-inch round of plain cake, 1/2 inch high
• Thin slices of kiwi for decoration

1. Combine 1/4 cup sugar and 1/2 cup water in a small skillet.
2. Bring to simmer, stirring, until sugar dissolves, then remove from heat and let cool.
3. Stir in 2 tablespoons passion fruit liqueur.
4. Set aside.
5. Combine 6 tablespoons water and the gelatin in a metal measuring cup; stir to soften, then place cup in a shallow pan of water and heat until gelatin dissolves.
6. Place passion fruit syrup in a saucepan, heat gently and stir in dissolved gelatin.
7. Stir in remaining sugar until it dissolves, remove from heat and let cool completely.
8. Transfer to a bowl and stir in remaining passion fruit liqueur.
9. Whip cream until stiff and fold into gelatin mixture.
10. Pour half the mousse mixture into a round cake pan 8 inches in diameter with a capacity of 4 1/2 to 5 cups.
11. Do not use a pan with a loose bottom.
12. A loaf pan can be used.
13. If using ladyfingers, trim them so they can be fitted together to make a round layer 5 to 6 inches in diameter.
14. Dip ladyfingers or round of cake on both sides in syrup in the skillet and drain briefly.
15. Center cake on top of mousse mixture in cake pan.
16. Pour remaining mousse mixture on top.
17. Refrigerate overnight, until set.
18. To unmold, run a knife around outside of mousse, place a round plate over pan and invert both.
19. Place a cloth that has been wrung out in hot water around mold and lift the mold from the mousse.
20. Decorate with kiwi slices if desired and refrigerate until ready to serve.

sugar, water, passion fruit liqueur, passion fruit syrup, unflavored gelatin, heavy cream, ladyfingers, decoration

Taken from cooking.nytimes.com/recipes/2760 (may not work)