Prepare jelly in 2 bowls - pour 100 ml boiled water in each.
Stir until dissolved.
Add 25 ml sherry to each jelly.
Divide grenadilla pulp into the two bowls. Keep some aside for garnishing.
Dip garnishing berries in jelly.
Drain canned fruit. Divide the fluid and add to the two jelly bowls.
Take a large transparent bowl to prepare the dessert.
Soak biscuits in the jelly mixes to get two contrasting colors.
Pack neatly to cover the bottom and sides of the bowl.
Top with a thin layer of fruit.
Sprinkle some nuts over.
Cover with enough custard.
Pour some cream over.
Repeat layers until all ingredients are used.
Put enough cream to be white on top.
Decorate with the remainder of grenadilla, berries, and some whole nuts.
Feel free to add grated chocolate as the last touch.
Chill for at least 4 hours before serving.