Fruit jellies

Make the jellies in separate bowls according to directions on the packets, but use 200 ml (4/5 c) cold water in each. Cool slightly, but don’t refrigerate until needed. Arrange strawberries (or other red fruit) in the base of 4-6 teacups and cover with red jelly. Place in refrigerator to set. Place prepared yellow jelly in refrigerator until slightly set. When it reaches the consistency of thick egg-white, stir in the gooseberries (or other yellow fruit), then pour carefully over red jelly. Leave to set. Refrigerate the remaining red jelly until it starts to set, add strawberries and pour carefully over yellow layer. Refrigerate until set. Meanwhile, prepare and bake the cake mix according to the directions on the packet. Leave to cool. Just before serving, cut into rounds slightly larger than the diameter of the cups, and place in a shallow bowl or on a side plate. Loosen jelly mixtures by immersing cups briefly in warm water. Place carefully on top of cake rounds, decorate with mint leaves and remaining fruit and serve with thin custard.
Serves 6.