Break up the sponges and divide them evenly between 4 wine glasses.
In a small bowl mix together the Kahlua, instant coffee, 3 tbsps water and the pulp of three of the passion fruit. Divide this mixture among the wine glasses, pressing down the sponges to soak them well.
To make the cream put the mascarpone, yoghurt and condensed milk into a mixing bowl and whisk until smooth. Divide the cream between the glasses, carefully spooning it on top of the sponges. Refrigerate for 20 minutes.
Just before serving top with the pulp from the remaining passion fruit.