Place the mascarpone, crushed shortbread, cream and the pulp from one of the passion fruit into a bowl and mix well.
Line two dariole moulds with cling film and spoon the mixture into the moulds. Cover with cling film and place into the freezer for 10-15 minutes.
Remove from the freezer, remove the cling film and turn out onto two serving plates.
To serve, drizzle over the pulp of the remaining passion fruit.