Whip up the cream cheese and strained passion fruit from above. Do it until it's very smooth and doesn't have lumps. If you're using a stand mixer, remember to stop every once in a while to scrape down the sides and bottom of the bowl.
Remove the mix from the bowl and wash it or use another one for the cream. Whip the cream with the icing sugar until light and fluffy. You don't want it to be super stiff like you would for decorating a cake but rather a bit less than that, with a medium peak.
Add half the whipped cream to the cream cheese and passion fruit mix and incorporate them using folding motions. Repeat with the other half of the cream.
To assemble the mousse, you can layer the flavours in individual containers or in a small trifle dish. If you want to use a large trifle dish, it's best to double the recipe. Place a bit of crumble at the base, followed by mousse and finish it off with the sauce. If you're using a trifle dish you can make 2-3 layers.