Cathedral’s window (a.k.a. Christmas jello) Cathedral's window (a.k.a. Christmas jello)

The dessert made famous by Goldilocks Bakeshop in the Philippines. If you only knew how easy it is to prepare this tri-colored jello dessert at home, you’d wonder why you ever thought you needed to go to Goldilocks to enjoy it.

The name of the dessert — cathedral’s window — is obviously a description of the appearance of this dish. Brightly colored cubes of jello embedded in a creamy mold. I used a silicone Bundt pan for the mold but you can use any deep bowl.


  • 2 90-g. packs of clear unflavored gelatin
    1 90-g. pack of red gelatin (flavored or unflavored; I used strawberry flavored)
    1 90-g. pack of green gelatin (flavored or unflavored; I added a few drops of pandan essence to mine)
    1 c. of cream


  1. Cathedral's window (a.k.a. Christmas jello)

    Empty the contents of the red and green gelatin into two separate sauce pans. Pour 400ml of water into each pan. Stir to dissolve the gelatin granules. Cook over medium heat, stirring often, just until the mixtures start to bubble. Pour into two separate trays and allow to cool and set.

    When the green and red gelatin have set, cut into one-inch cubes. Pour into the mold. Stir lightly to distribute.

    Empty the contents of the two packs of unflavored gelatin into a clean sauce pan. Place the cream in a measuring cup and add enough water to measure 800ml. Pour into the sauce pan, stirring to dissolve the gelatin. Cook over medium heat, stirring, just until the mixture starts to bubble.

    Pour the white gelatin into the mold. Do this little by little so that each time you pour, a few of the red and green cubes float. That way, the red and green cubes are distributed rather than remaining at the bottom.

    Cool and chill the gelatin for a couple of hours before serving.

Cooking time (duration): 30 minutes

Number of servings (yield): 6

Meal type: dessert


  1. Leny says

    I made this once maybe more than 20 years ago, since then I never tried it again because the jello here in Canada takes longer to set unlike the one there in the Philippines. I noticed it with the black powder jello which was sent to me by my brother. It really looks beautiful with the combination of different colors.

    • Zynnie says

      I hear ya, Leny. Agar is not easily available in in our area either. Maybe on the health shop, but it’s very pricey. The consistency of Jello is very different too.

  2. macy says

    i do my mom’s recipe of this and we put pineapple juice both to the colored jello and the white cream. it’s soooo good. family favorite.

  3. ging says

    my mama used to make this when i was in elementary and i lllovved it.

    But my sisters hated it soooo much and kept complaining until my mama stopped making it altogether. however i hung on to the plastic mold (it was the whole type with a bottom that could be changed with different designs- santa claus and holly leaves for christmas i remember so well) for so long hoping she would make it again. Kinain na lang ng ipis ang plastic so i had to throw it away.

    My mama used to make it softer than the Goldilocks version so it sort of melted in the mouth. Extremely refreshing! She also placed fresh fruit juice and not artificial flavoring. Sometimes she would put in sweet corn.

    The Goldilocks version i’m not fond of because i find it hard and lumpy and it breaks in chewy clumps in my mouth..