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Place 3 tbsp water in a small bowl. Sprinkle with the gelatine and stir to combine. Set aside for 5 minutes.
Meanwhile, place the strained passionfruit pulp, sugar and 400ml water in a saucepan over medium-high heat. Stir until the sugar dissolves and mixture just comes to the boil.
Remove from heat and add the gelatine mixture. Stir until gelatine dissolves. Strain into a large jug, discarding any solids. Pour into a 20cm 3.75L (15 cup) straight-sided trifle bowl. Place in the fridge for 4 hours or until set.
Place the passionfruit curd and passionfruit pulp in a bowl and stir until well combined. Reserve ¼ cup. Stir the custard into the remaining passionfruit mixture until well combined.
Trim 1cm from the base of the cake and reserve offcuts. Cut remaining cake into 1cm-thick slices. Cut each slice into 4 equal pieces.
To assemble trifle, arrange cake slices around edge of trifle bowl on top of the jelly. Fill the centre of the bowl with any remaining cake slices and reserved offcuts. Spoon over the passionfruit custard mixture. Top with the whipped cream and drizzle with reserved passionfruit mixture, to serve.