Passion fruit mousse

CAKE: - Dissolve the agar-agar in a small glass with 50 ml of warm water. - We whip almost completely the liquid cream and reserve. - In a bowl add the passion fruit pulp WITHOUT seeds, the mascarpone, the yogurt and the agar-agar, stirring well. Once it has blended, add the whipped cream and mix well. - Pour into the final mold or container (individual cups, for example) and decorate the surface with the pulp with seeds. Let it rest in the refrigerator for at least 4 hours.