**This post has been updated with new photos. 1/12/14 For as far back as I can remember, this wonderful dessert had always been a part of every family gathering. This was my late aunt's specialty. I can still clearly remember watching her as a young child assemble the jelly in their kitchen. I've seen, tested and tasted different versions of cathedral windows, but nothing else ever compared to this one. I do believe the recipe was my aunt's own. I am not kidding...this is the best. The 'secret' recipe, of course, was passed on to the rest of the family. I do not know a lot of people who make this as often as I do...perhaps because making it is quite a tedious process. I always opt to bring this to potluck parties instead of the usual dishes as I am sure no one else would bring the same. Don't be turned off by the process...it is not as hard as it seems and the effort is well worth it, believe me. Enjoy! Cathedral Windows Ingredients/Procedure: Prepare 2-3 jelly moulds. You will need 5 boxes of different flavoured/coloured jelly crystals. Jelly Cubes - 1. In a medium bowl, mix together contents of one box of flavoured jelly, 1 tablespoon unflavoured gelatine, 1 tablespoon white sugar and 1 cup boiling water. Mix until jelly crystals and sugar are fully dissolved. Then add 1 cup cold water. Combine well. Pour into a pan (about an 8" round pan or any similar sized container would do) and chill inside refrigerator until very firm. 2. Do the same procedure for 4 more boxes of different flavoured jelly. 3. When jelly is firm, cut them up into small cubes and combine in a large bowl. Set aside in the fridge while you prepare the binder. Binder - 1. Dissolve 2 tablespoons unflavoured gelatine in 2 cups hot (but not boiling) apple juice. Set aside. 2. In a medium saucepan and over low fire, beat 4 egg yolks and cook with 3/4 cup sugar and 1 tablespoon lemon juice until thickened. 3. Pour and mix in the apple juice/jelly mixture. Remove from fire. 4. Fold in 1 cup thickened cream and 1 cup evaporated milk. Assembly - Combine cream mixture with the cut-up jelly cubes. Quickly (but carefully) pour into jelly moulds. Set aside in refrigerator until firm. Invert jelly mould onto a plate. Slice and serve! To enjoy it at its best, consume within a day or two. Some additional tips: 1. Use 5 different coloured/flavoured jelly crystals. I usually use the following: Strawberry - Red Lemon or Mango - Yellow Lime or Apple - Green Orange - Orange Grape or Blackcurrant - Violet 2. I usually chill the coloured jelly overnight to make sure they are very firm. The following day (the day you are going to serve this), make the binder a few hours before serving. 3. After you have incorporated the binder with the jelly cubes, work quickly to transfer them to your moulds. 4. Leave in refrigerator until it is time to serve. Specially on a warm day, leaving the jelly at room temperature may cause it to soften. If you have any more questions, please feel free to ask!