For the Passion Fruit Puree, juice the fruit to make 1 1/2 cups juice and combine with the sugar and water in a large saucepan. Bring to a boil over medium heat, lower heat and simmer about 5 - 10 minutes, until slightly reduced. Puree, strain and chill. Reserve a tablespoon of the seeds for the glaze.

For the Biscuit Layer, beat the yolks with half the sugar until very light. Beat the whites with the salt to a very soft peak and beat in the remaining sugar in a stream, beating to a firm peak. Fold the yolks into the whites, then sift over and fold in the cake flour. Pipe the batter with a 1/2-inch plain tube to make a 10-inch disk on a paper-lined baking pan. Bake the layer at 350 degrees about 10 minutes. Slide the paper to a rack to cool the layer.

For the syrup, bring the sugar and water to a boil and cool. Stir in the rum.

For the Bavarian, place the 1 1/2 cups Puree in a large bowl. Place the rum in a small bowl and sprinkle the gelatin on the surface. Let soak 5 minutes then place over simmering water to melt. Whip the cream until it holds its shape and set aside. Beat some of the puree into the gelatin mixture, then beat the gelatin into the remaining puree. Fold in the whipped cream.

To assemble the dessert, trim the Biscuit Layer to an even 9-inch diameter and place it in the bottom of a 10-inch springform pan. Moisten it well with the Rum Syrup. Pour the Bavarian over and smooth the top. Chill to set the Bavarian. For the glaze, soak the gelatin in the water. Combine the Puree and the jelly and bring to a boil. Add the soaked gelatin and return to a boil. Pass through a very fine strainer and stir in the reserved seeds. Cool at room temperature.

Pour the cooled glaze on the Bavarian and tilt to cover the surface. Chill again to set the glaze.

Loosen from the pan with a knife to unmold.