Photograph: Kate Whitaker
Break the sponge fingers into pieces and divide between eight glasses. Drizzle with the coconut liqueur.
Whip the cream in a large bowl until it holds soft peaks. Mix in the yogurt and the seeds from the passionfruit.
Divide the raspberries and mango between the glasses.
Break the meringues into small chunks and fold into the cream mixture. Divide the cream between the glasses. Decorate each one with a physalis and mixed baubles.
Get ahead: make up to a day ahead; chill.