V-shaped colorful dessert segments (Printable)

Visually vibrant dessert with colorful, fruity layers forming striking V-shaped segments.

# What You'll Need:

→ Colorful Layers

01 - 7 fl oz whole milk
02 - 7 fl oz heavy cream
03 - 1/2 cup granulated sugar
04 - 3 tsp powdered gelatin (or 6 gelatin sheets)
05 - 1 tsp vanilla extract
06 - Food coloring (red, yellow, green, blue, purple; gel or liquid as needed)
07 - 5 tbsp assorted fruit purees (raspberry, mango, kiwi, blueberry, blackberry)

→ Base

08 - 5.3 oz digestive biscuits or graham crackers
09 - 1/4 cup unsalted butter, melted

# How To Make It:

01 - Crush the biscuits or crackers into fine crumbs. Combine with melted butter and press the mixture firmly into the base of an 8-inch springform pan lined with parchment paper. Refrigerate while preparing the layers.
02 - Sprinkle gelatin over 3 tbsp cold water in a small bowl and let it stand for 5 minutes. If using gelatin sheets, soak in cold water for 5 minutes, then squeeze out excess water.
03 - In a saucepan, warm milk, cream, and sugar over medium heat until sugar dissolves and the mixture is hot but not boiling. Remove from heat. Stir in the bloomed gelatin until fully dissolved. Add vanilla extract and blend thoroughly.
04 - Divide the mixture evenly into five portions, approximately 3.4 fl oz each. To each portion, add a different fruit puree and matching food coloring. Stir gently to combine.
05 - Use aluminum foil or cardboard dividers to create five V-shaped sections within the pan. Pour each colored mixture into a separate section. Refrigerate for 30 minutes until partially set, then carefully remove dividers.
06 - After all layers are fully set, run a knife gently around the edge and release the springform pan. Refrigerate the dessert for at least 2 additional hours before serving.
07 - Slice to reveal the colorful segments and present as a stunning centerpiece. Optionally garnish with fresh fruit or whipped cream.

# Expert Advice:

01 -
  • Every single slice looks completely different, which means you never get bored with how it appears on your plate.
  • It tastes even better than it looks because each fruit puree brings its own flavor story.
  • People genuinely think you spent all day on this when it's really just waiting around while gelatin does the work.
02 -
  • If your dividers slip or tip even slightly, your colors will bleed into each other and you'll end up with muddy brown instead of distinct wedges, so take your time fitting them and trust that they need to feel really snug.
  • Gelatin sets from the bottom up, which means if you check too early by tilting the pan, you'll see the bottom layer is firm but the top layer is still liquid, so the thirty-minute first chill is a minimum not a suggestion.
  • Room temperature fruit puree will cool your gelatin mixture too quickly and cause it to start setting before you divide it, so if your purees are cold, warm them gently first.
03 -
  • If you're worried about the dividers slipping, freeze your base layer completely solid first, then insert your dividers on top of that frozen base so they have something rigid to grip against.
  • Let your finished dessert sit at room temperature for about five minutes before slicing so the knife glides through instead of cracking or crumbling the texture.
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