Step 1

Place the jelly crystals in a heatproof bowl. Pour over the boiling water. Stir until crystals dissolve. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled and thickened but not completely set.

Step 2

Meanwhile, line the base and sides of a 23cm (base size) square cake pan with baking paper, allowing the paper to overhang 5cm above the sides. Arrange the sponge finger biscuits over the base to cover, trimming to fit if necessary.

Step 3

Use electric beaters to beat cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form (do not over beat). Spoon the lemon cream mixture over the biscuit base. Smooth the surface. Dollop teaspoonfuls of lemon curd over the surface of lemon cream mixture. Use a flat-bladed knife or skewer to stir the lemon curd into the lemon cream mixture to create a swirled effect. Place in the fridge for 5 hours or overnight until set.

Step 4

Transfer the slice to a serving board. Use a knife dipped in hot water to cut the slice into 20 pieces.