Step 1

Beat thickened cream and sifted icing sugar in small bowl with electric mixer until soft peaks form. Split 2 x 18cm round store-bought sponge cakes in half horizontally, trim brown edges. Cut 12 x 7cm rounds from cakes.

Step 2

Place one cake round in each of six 1½ cup glasses and drizzle with 1½ tablespoons melon-flavoured liqueur. Combine coarsely chopped rock melon and coarsely chopped honeydew melon in medium bowl.

Step 3

Divide half the melons and cream over cake. Repeat layering with remaining cake, another tablespoons melon-flavoured liqueur and melon mixture