Jelly: Prepare each flavor according to the package instructions with 500 ml water. Allow to set and then cut into cubes.
Base: Finely crumble the butter cookies, mix in the melted butter, and press into a 24 x 24 cm pan. Chill.
Cream mixture: Whip the cream with the powdered sugar until stiff peaks form, then carefully fold in the mascarpone. Dissolve the gelatin in the hot water, let it cool briefly, and then slowly stir it into the cream mixture.
Mix: Carefully add the jelly cubes to the cream mixture and fold in. Spread the mixture onto the prepared base and smooth it out.
Cooling time: Refrigerate for at least 4 hours, but preferably overnight.
Serving: Garnish with fresh berries or mint leaves before serving.
