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Stir the cream and sugar in a saucepan over low heat until the sugar has dissolved (don’t allow the mixture to boil). Transfer the mixture to a large bowl. Stir in ¾ of the passionfruit pulp and set aside for 10 minutes, stirring often, to cool. Place in the fridge for 3 hours or until chilled completely.
Use an electric mixer to whisk the chilled cream mixture until firm peaks form. Spoon the mixture into a piping bag fitted with a wide fluted nozzle. Pipe into chilled 8 x 125ml serving glasses and drizzle with remaining passionfruit pulp. Place in the fridge for 1 hour or until slightly set. Serve.