I’ve used powdered gelatine in this recipe because it’s universally available. However, I do prefer to use sheet gelatine and if you do too, then just follow the manufacturer’s instructions for the setting ratio of liquid to gelatine.
These jellies are like mini individual trifles, minus the soggy sponge. The jelly needs to set before you can add the mascarpone topping, so it’s a good idea to make the jelly in the morning or the day before.
The mascarpone cream is ridiculous