anyone have a good recipe for passion fruit filling for a wedding cake please,.

I dont want to use the cream cheese filling with it. Can it be pulped and mixed with buttercream or would that not turn out right?

Want the full flavour of it but know it has to be done right. The cake will be covered in fondant so cant chill it afterwards, so it needs to hold up for a couple of days without the need of chilling.

Hoping that one of you CCrs will have used this recipe before, or know of where to find one!!