Cut four passion fruits in half and scoop out the pulp, placing it in a sieve. Push the juice through the sieve with the rounded side of a spoon and discard the seeds.  

Mix the fresh passion fruit juice with the mascarpone, a few drops of vanilla, and the sugar. 

Whip the cream until stiff and fold it lightly into the mascarpone mixture.  

Spoon the creamy mixture into small glasses and top with the pulp from the remaining passion fruits. 

Serve immediately or leave to set in the refrigerator for an extra fresh touch.