Rainbow Cloud - Three-Layer Jelly Mousse on a Biscuit Base

Prepare a baking pan measuring about 24x24 cm. Line it with parchment paper so that the paper extends beyond the edges of the pan - this will make it easier to remove the cake later. Place the biscuits in a sturdy ziplock bag, seal it while removing excess air, and crush them into fine crumbs using a rolling pin. You can also use a food processor or a blender, mixing in batches on high speed.

In a small saucepan over the lowest heat, melt the butter. Stir occasionally to prevent it from burning. As soon as the butter has melted, remove the saucepan from the heat. Do not let the butter boil. Alternatively, you can melt the butter in the microwave in a suitable container, heating in 30-second intervals.

Pour the crushed biscuits into a bowl. Slowly pour in the melted butter, mixing everything thoroughly with a spoon or spatula. Stir until all the biscuit crumbs are evenly coated with butter. The consistency should resemble wet sand.

Transfer the biscuit mixture to the prepared pan. Spread it evenly across the bottom, then press it down firmly using the flat side of a spoon or the bottom of a glass. Make sure the surface is smooth and compact. Place the pan in the refrigerator for at least 30 minutes to allow the butter to set and the base to become firm.

While the base is cooling, prepare the first layer of the mousse. In a medium-sized bowl, pour the contents of the strawberry jelly package. Add 250 ml of hot, but not boiling water (use half the amount of water than indicated in the package instructions). Stir vigorously with a teaspoon for about 1-2 minutes until the entire powder is completely dissolved and there are no lumps.

Set the dissolved jelly aside to cool completely. It should reach room temperature and start to thicken slightly, achieving the consistency of a thin jelly or egg white. This may take 30 to 60 minutes. You can speed up the process by placing the bowl in a larger container with cold water.

In a large bowl, place 300g of chilled homogenized cheese. Using a mixer with whisk attachments, mix the cheese on medium speed for about 2-3 minutes until it becomes smooth, fluffy, and slightly aerated.

Without stopping the mixing on low speed, slowly pour the thickening jelly into the aerated cheese in a thin stream. Mix only until the ingredients are combined into a uniform, smooth mass with a pink color. Overmixing may cause the mixture to become runny.

Remove the chilled base from the refrigerator. Gently pour the prepared strawberry mousse onto the biscuit base and smooth the surface with a spatula. Return the mold to the refrigerator for about 60 minutes, or until the layer is completely set and feels firm to the touch.

When the first layer is setting, prepare the second, green layer. Repeat steps 5-8 exactly, using gooseberry jelly and another 300g of homogenized cheese. Dissolve the jelly in 250 ml of hot water, cool it until slightly thickened, whip the cheese, and then combine both ingredients.

Make sure the first strawberry layer is completely set. Gently pour the green gooseberry mousse over the strawberry layer, preferably using the back of a large spoon. Smooth the surface and place it back in the refrigerator for another 60 minutes to set.

When the second layer is setting, prepare the final yellow layer. Repeat steps 5-8, this time using lemon jelly and the remaining 300g of homogenized cheese. Dissolve, cool, whip the cheese, and combine the ingredients into a smooth mixture.

Check if the green layer is already firm. Carefully pour the yellow lemon mousse over it, smoothing the top. Now the whole thing needs to set properly. Place the cake in the refrigerator for at least 3-4 hours, preferably overnight.

Before serving, gently remove the cake from the mold by grabbing the protruding edges of the parchment paper and transferring it to a serving platter or cutting board. Remove the paper. Decorate the top of the dessert with fresh fruits and mint leaves. You can arrange the fruits over the entire surface or just in the center, creating a fancy pattern. Additionally, whipped cream can be used.