Finely chop papaya,
pear, apple and put into a bowl. Chop strawberries and put into another bowl.
Boil 5 cups of water in
a deep non-stick pan, add the green tea leaves tied in muslin cloth. Add sugar and continue to boil, stirring, till the sugar dissolves.
Remove the muslin
cloth with the tea leaves from the pan.
Chop dry apricots and
put into the green tea decoction. Add frozen berries and mix.
Add cornflour slurry
and cook till the mixture thickens. Transfer into a bowl and set aside to cool.
Keep a small cookie
cutter on 4 cake slices and cut 4 small roundels. Keep a slightly bigger cookie cutter on the remaining 4 cake slices and cut bigger roundels.
In each of 4 serving
glasses put some berry mixture. Keep the smaller cake roundel over it.
strawberries pieces over it. Put some more berry mixture and top it with the bigger cake roundel. Over this spread some papaya-pear-apple mixture and top it with the berry mixture. Decorate whipped cream and a mint sprig and serve immediately.