Step 1

Release the base from a 20cm (base size) round springform pan. Invert the base then line with baking paper. Secure base back in the pan, allowing paper to overhang the edge. Grease the side of pan and line with 2 sheets of baking paper, greasing between layers to help the paper stick and allowing paper to overhang 5cm above the side. Place prepared pan on a baking tray.

Step 2

Place the biscuits in a food processor and process until finely crushed. Add the butter and process until combined. Transfer mixture to prepared pan and press firmly over the base. Place in the fridge until required.

Step 3

Place 2 packets pineapple jelly crystals in separate heatproof bowls. Place remaining packet in a heatproof measuring jug (see notes). Add 200ml boiling water and 50ml gin to each bowl and jug. Stir until dissolved. Pour 125ml (1/2 cupful) jelly mixture from the jug into each bowl. Add 1 tbs reserved cherry syrup to 1 bowl and stir until combined.

Step 4

Place orange jelly crystals in a heatproof bowl. Add the Cointreau, 350ml remaining boiling water and remaining cherry syrup. Stir until dissolved. Set aside the jelly mixtures to cool to room temperature.

Step 5

Place the cream cheese and 1 1/2 cans condensed milk (see notes) in a clean food processor and process until smooth. Place 60ml (1/4 cup) water in a small microwavesafe bowl. Sprinkle with the gelatine and stir until combined. Microwave for 10 seconds (do not overheat). Use a fork to whisk until gelatine dissolves. Add to the cream cheese mixture and process until well combined.

Step 6

Pour one-third of the cream cheese mixture over biscuit base. Smooth the surface. Place in the fridge for 15-20 minutes or until just set but not firm (it should stick to your finger when touched). Carefully pour over the orange mixture. Return to the fridge for 15-20 minutes. Pour over half the remaining cream cheese mixture. Smooth the surface. Return to the fridge for 15-20 minutes. Carefully pour over the pineapple cherry mixture then return to the fridge for 15-20 minutes. Pour over remaining cream cheese mixture. Smooth the surface. Return to fridge for 15-20 minutes. Carefully pour over the pineapple mixture. Return to the fridge for 6 hours or overnight until firm.

Step 7

Carefully transfer the jelly cake to a serving plate. Spoon whipped cream into a piping bag fitted with a large plain nozzle. Pipe peaks of cream on top of the cake. Decorate with the cherries, pineapple pieces, orange rind strips and meringue kisses.