B52 Jelly

Place each liqueur in separate bowls and add 8 g gelatin to each. Cover and leave until gelatin has softened.

Pour Kahlúa/gelatin into a saucepan and heat over low heat until gelatin dissolves. Strain to remove any remaining solids.

Pour liquid into a 10 x 20 cm pan lined with plastic wrap. Cool for about one hour.

Repeat with Baileys, and then with Grand Marnier, pouring the newly prepared liqueur on top of the set liqueur in the mold.

Cut into pieces and serve.