Rainbow Dream Mousse

Prepare the pan. Choose a square pan measuring about 24x24 cm. Cut two long strips of parchment paper the width of the bottom of the pan. Lay them crosswise in the pan so that the edges stick out. This will make it easy to remove the finished cake.

Crush the biscuits. Place the biscuits in a sturdy ziplock bag, seal it while removing excess air. Using a rolling pin, gently smash and roll out the biscuits until you achieve a fine sand-like consistency. You can also use a food processor or a blender, blending in batches on high speed.

Combine the ingredients for the base. In a small saucepan, melt the butter over low heat, being careful not to burn it. Transfer the crushed biscuits to a medium-sized bowl, then pour the melted butter over them. Mix everything thoroughly with a spoon until all the crumbs are moist and start to stick together, resembling wet sand.

Line the bottom and chill. Pour the biscuit mixture into the prepared pan. Spread it evenly, then press it firmly down using the bottom of a glass or a spoon. Create an even, compact layer. Place the pan in the refrigerator for at least 30 minutes to let the base set.

Dissolve the first jelly. Pour the contents of the strawberry jelly package into a heatproof bowl. According to the recipe, measure 250 ml of boiling water (this is less than the instructions on the package, which is intentional). Pour the hot water over the powder and stir vigorously with a teaspoon for about 1-2 minutes, until all the sugar and gelatin crystals are completely dissolved. Set aside to cool.

Wait for the jelly to start setting. Leave the dissolved jelly at room temperature for about 30-45 minutes. It should reach the consistency of lightly beaten egg whites or thick syrup. When you tilt the bowl, the liquid should be noticeably thicker and lazily flow down the sides. This is the perfect moment for whipping.

Whip the foam. Transfer 150g of cold mascarpone cheese to a large mixing bowl. Add the thickening strawberry jelly to it. Start whipping everything with a mixer on the highest speed. Whip for about 5-7 minutes. The mixture should at least double in volume, become very fluffy, aerated, and lighter in color.

Pour the first layer. Remove the mold with the chilled base from the refrigerator. Gently pour the whipped strawberry mousse over it. Smooth the surface using a silicone spatula or the back of a spoon. Return the mold to the refrigerator for about 45-60 minutes, until the layer sets and feels firm to the touch.

Prepare the second layer. While the first layer is setting in the fridge, repeat steps 5-7 using lemon jelly and another 150g of mascarpone cheese. Dissolve the jelly in 250 ml of boiling water, cool until it starts to set, and then whip it with the cold cheese into a fluffy mousse.

Pour the second layer. Make sure the strawberry layer is already firm enough. Gently pour the yellow lemon mousse over it, spreading it evenly. Place it back in the fridge for another 45-60 minutes.

Prepare and pour the third layer. Repeat the entire process (steps 5-7) this time with gooseberry jelly and the last 150g of mascarpone cheese. Once the lemon layer is set, pour the green mousse on top, smooth it out, and place the dessert in the refrigerator.

Final cooling. The finished three-layer dessert must spend at least 4 hours in the refrigerator, preferably overnight. This allows all the layers to set perfectly and the flavors to meld. The cake will be stable and easy to slice.

Remove and decorate. After cooling, grab the protruding ends of the parchment paper and carefully lift the cake out of the pan, transferring it to a serving plate or board. Decorate the top with fresh fruit. Additionally, if you want, you can grate white chocolate into shavings using a vegetable peeler and sprinkle it over the dessert.