Cathedral Window Gelatine

This is a Filipino dessert often served during special occasions. The creamy, semisweet gelatine mixture and the light, fruity, and slightly tart jelly cubes taste so good together. There’s no doubt we love it!

Cathedral Window slice

Immediately you will be drawn to the bright multicoloured jelly cubes in random pattern held beautifully in something akin to mosaic art. And that obviously explains why it is named Cathedral Window. Others call it Stained Glass. 

Cathedral Window in a glass dish

Ideally, a gelatine mould or a bundt pan is used for this. The mould will definitely make it look prettier. But, if you don’t have a gelatine mould, a large glass dish will work, too. It will taste as delightful!

How To Make It – At A Glance 

1. Dissolve gelatine powder in boiling water. Leave in the fridge to set.
2. Prepare the sweet gelatine mixture.
3. Whisk the sweet gelatine mixture until well-blended.
4. Cut the jelly into small cubes.
5. Place jelly cubes in a glass dish or gelatine mould.
6. Pour the sweet gelatine mixture over the jelly and refrigerate to set.

I love that cathedral window gelatine appeals to both young and old. It is fun to look at and a delight to eat! Hope you’ll try it.

The recipe is adapted from Recipes by Nora food blog site.

Cathedral Window Gelatine

Colourful, fruity, and slightly tart jelly cubes held beautifully in a creamy, semisweet, and smooth gelatine mixture.
Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Servings: 16 servings


  • 5 packets (85 g / 3 oz each) of Jelly powder or crystals, assorted flavours
  • 5 cups boiling water
  • 2 packets (12 g each) Queen unflavoured gelatine powder or 28 g / 1 oz powder, if you want the gelatine mixture to be firmer *Note 1
  • 2 cups boiling water
  • 1 can (395 g) condensed milk
  • 1 1/2 cups heavy cream
  • 3 tbsp white granulated sugar, if you prefer it sweeter


  • In a shallow container, dissolve each packet of jelly powder in one cup of boiling water. Alternately, dissolve each packet of flavoured jelly powder in a measuring cup or small bowl with one cup of boiling water and pour it into a container.
  • Cover the jelly containers and leave them in the refrigerator to set, 2 hours or more.
  • In a large bowl, add the unflavoured gelatine powder and use a whisk to stir while pouring 2 cups of boiling water. Stir until the powder gets dissolved. *Note 2
  • Stir in the condensed milk and heavy cream and whisk until well-blended. Taste the mixture and add sugar if you prefer it sweeter. Set aside to cool off a bit.
  • Meanwhile, cut the firm assorted jelly into small cubes and place them in a 9x13-inch glass dish or in a bundt pan with a 12-cup capacity.
  • Pour the sweet gelatine mixture over the jelly cubes. Use a spoon or a rubber spatula to gently move and re-distribute the jelly cubes in the dish. Cover it and refrigerate until set. Enjoy!


Note 1 I use two different brands of unflavoured gelatine powder, one is Queen Gelatine Powder in packets, and the other is McKenzie's Gelatine Powder. They are both great.
If you prefer a softer gelatine, then use 2 packets (24 grams in total) of Queen unflavoured gelatine powder.  But if you like it firmer, then use 28 grams/1 ounce of unflavoured gelatine powder. 
Note 2 Whisking the gelatine powder while pouring boiling water gets rid of the need to bloom the gelatine.