Do yourself a party favour

This pretty unicorn jelly cheesecake slice has five colourful layers and is finished with clouds of whipped cream

Unicorn jelly cheesecake slice Ingredients 250g pkt plain sweet biscuits 200g butter, chopped, melted

85g pkt strawberry jelly crystals

85g pkt blue heaven jelly crystals

85g pkt lemon jelly crystals 85g pkt purple grape jelly crystals

500ml (2 cups) boiling water 4 x 250g pkts cream cheese, chopped, at room temperature

600ml ctn thickened cream Silver pearl cachous, to decorate

Rainbow cachous, to decorate

Popping candy, to decorate Method Line a 5cm-deep, square 20cm (base measurement) cake pan with baking paper. Process the biscuits in a food processor until they resemble fine crumbs. Add the butter and process to combine. Use the back of a spoon to press the mixture firmly into the prepared pan. Place in the fridge until firm.

Place 1 tbsp each of strawberry jelly crystals, blue heaven jelly crystals, lemon jelly crystals and purple grape jelly crystals in separate small bowls and set aside.

Place the remaining strawberry jelly crystals in a heatproof bowl. Add 125ml (1⁄2) boiling water and use a fork to whisk until crystals dissolve.

Process 1 packet of cream cheese in a food processor until smooth. Gradually pour in the warm strawberry jelly mixture. Process until smooth and combined, scraping down the side, if necessary. Working quickly, pour the strawberry mixture over the biscuit base and smooth the surface. Place in the freezer for 10 minutes to set.

Wash the food processor bowl and dry thoroughly. Place the remaining blue heaven jelly crystals in a heatproof bowl. Add 125ml ( ⁄2 cup) boiling water and use a1 fork to whisk until crystals dissolve. Process another packet of cream cheese in the food processor until smooth. Gradually pour in the warm blue heaven jelly mixture. Process until smooth and combined, scraping down the side, if necessary. Working quickly, pour the blue jelly cream cheese mixture over the back of a large metal spoon over the strawberry jelly layer. Smooth the surface and return to the freezer for 10 minutes. Repeat with the remaining lemon jelly crystals, purple jelly crystals, 1 cup (250ml) boiling water and 2 pkts cream cheese to create another 2 layers. Place in the freezer for 10 minutes between each layer.

Whip the cream until soft peaks form and divide among 4 small bowls. Assemble 4 piping bags with different decorative nozzles. Add 3 tsp reserved strawberry jelly crystals to one of the bowls of cream and stir to combine. Quickly spoon into one of the piping bags and pipe rosettes and peaks of different sizes randomly over the top of the slice. Continue this process with one jelly colour at a time. (It’s best to only mix one at a time, as the jelly crystals will start to set the cream.)

Sprinkle the remaining jelly crystals over the top of the slice. Decorate with silver pearl cachous, rainbow cachous and popping candy. Store in the fridge until required. Cut into 16 slices.