Drain the tangerines, collecting the juice. Fill up mandarin and passion fruit juice to 1/2 l with cold water. Mix with the jelly powder. Leave to swell for 5 minutes. Add 2 tablespoons of sugar and heat while stirring until the sugar has dissolved
Put mandarins, except 4 for decoration, into 4 dessert glasses. Arrange the jelly on top. (Fill the fruit and jelly into two portions, if necessary, letting the 1st portion get slightly firm)
Let the jelly cool down a little. Chill for at least 6 hours until it has set
Whip the cream and 1 tbsp. sugar until stiff and, if necessary, squirt onto the jelly with a piping bag. Decorate with 4 orange cookies, chocolate rasps and lemon balm