Bake the sponge cake according to the recipe and overturn onto a sugared cloth.
Turn your Charlotte pan upside down and cut out a circular cake base.
Set it aside.
Slice the rest of the cake lengthwise, brush with marmalade, roll into small roulades, and chill.
Cut the roulades into slices 5–8mm thin and line the Charlotte pan with them as thinly as possible.
Warm a portion of the passion fruit purée.
Add cold water to the gelatin, remove excess, and dissolve the gelatin in the warm purée.
Mix with the rest of the purée.
Beat the egg yolks with granulated sugar in a double boiler until creamy.
Add the passion fruit purée and beat in an ice water bath until cool.
As soon as the mixture begins to gel, fold in the whipped cream.
Flavor with Cointreau, put in the Charlotte pan, and chill for 20 minutes.
In the meantime, melt the nougat for the nougat mousse.
Add water to the gelatin, remove excess, and dissolve in warmed rum.
Beat the egg with the rum-gelatin mixture over a double boiler, stir into the nougat, and let cool a bit.
Fold in the whipped cream.
Fill the Charlotte pan, place the cake base on top, and chill for 2–3 hours.
Remove from the pan and brush with warmed apricot marmalade.
