Beat fresh cream with 2 tbsp condensed milk.
Leave aside. Beat dessert cream with 6 tbsp condensed milk.
Pour in the granadilla yoghurt and beat to blend well.
The mixture will become light and airy.
Carefully fold in the whipped fresh cream.
TO LAYER
Add a little granadilla pulp to your glass dish or individual glasses.
Pipe a little mousse mixture over the pulp, then some more pulp over the mousse mixture and lastly another layer of the mousse mixture.
Sprinkle crushed tennis biscuits over the last layer of mousse mixture.
Drizzle granadilla pulp over the tennis biscuits.
Top with a broken shard of tennis biscuit.
You may add a sprig of mint for a pop of colour.
Store in the fridge until you are ready to serve.
Warning: Be prepared, your guests will request second helpings!
