Chop rings of pineapple in triangles. Halve strawberries. Seed the orange section. Save a small portion of each fruit for topping.
Boil 1.5 cups water. Add 1 tbsp sugar, 3/4 packet strawberry jelly. Stir till it dissolves. Rinse the bowl with cold water. Pour jelly in it. Chill to set. when almost set, add strawberries evenly. Set fully.
Slice 1/2 the cake thinly. Arrange on jelly. Boil 1/2 cup water, add remaining 1/4 packet strawberry jelly and dissolve. Cool, pour over cake evenly. Set fully.
The first two layers are ready.
Using remaining 1/2 cake, orange jelly, 2 cups water, orange sections, 1 tbsp sugar and follow the same procedure as for strawberry jelly. Next two layers are ready.
Boil 2 cups water, add remaining 1 tbsp sugar and pineapple jelly, stirring till dissolved cool. Add on the cake layer and set to almost done. Add pineapple pieces evenly. Set fully.
Sprinkle gelatine on water in a small saucepan. Stand for 5 minutes. Warm over very low or indirect heat till all the gelatine dissolves.
Beat ice-cream to soften. Add curd and lemon. Beat again. Add gelatine and mix well stir over tray of iced water or ice cups till thick. Pour on top of the set pineapple jelly.
Allow to set well in freezer.
Crumble cookies in a mixie. Decorate with saved fruits and cookie crumbs. Once set transfer to refrigerator 10 minutes before serving transfer to freezer.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.