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