1. Separate whites and yolks of eggs carefully. Keep yolks aside for sauce.
2. Whisk whites very stiffly.
3. Add sugar gradually.
4. Dissolve gelatine in warm water and add drop by drop to the sugar and egg mixture.
5. Add vanilla essence.
6. Separate into 3 bowls. Colour one pink, one green, and keep one white. Pour in layers into wet moulds and chill.