Melt the butter over a hot water bath or in the microwave and let it cool slightly.

Crush the biscuits into fine crumbs using a rolling pin.

Pour the melted butter over the crumbs and mix until evenly coated and the mixture holds together when pressed.

Press the mixture firmly into a parchment-lined mold, making sure the edges are compact and even. Chill in the refrigerator for 10 minutes until set.

Soak the gelatin sheets in ice water for 5–10 minutes until fully softened. Remove and squeeze out excess water. Set aside.

Soften the cream cheese at room temperature until smooth and easily spreadable.

Add granulated sugar and mix until the cream cheese becomes smooth and lump-free.

Add the yogurt and heavy cream, mixing until smooth and fully combined.

Dissolve the softened gelatin sheets in the hot milk, stirring until completely melted.

Slowly pour this mixture into the cheese mixture and stir until smooth and emulsified.

Divide the mixture evenly into two bowls.

Sift the matcha powder into one portion of the mousse base and mix until smooth and evenly coloured.

Pour the matcha mousse over the chilled biscuit base. Gently tap the mold to release air bubbles.

Slice the cherries in half and remove the pits, then arrange them evenly over the matcha mousse layer.

Freeze for 10 minutes to allow the layer to set quickly.

Add the cactus fruit powder to the remaining mousse mixture and stir until smooth and evenly coloured.

Remove the mold from the freezer and gently pour the second mousse layer over the matcha layer.

Tap the mold again lightly to remove air bubbles and smooth the surface.

Cover the mold with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set and firm.

Once set, carefully unmold the cake.

Pipe a little whipped cream on top if desired and decorate with fresh cherries. Slice and enjoy!