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1
Peel the rockmelon and cut it in half evenly , then scoop out the seeds and discard the seeds .
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2
Whip cream till thick and creamy then add the caster sugar and mix to combine .
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3
Now In a separate smaller bowl add a couple of large spoonful of cream from the large bowl of whipped cream into the smaller bowl .
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4
With the cream in the smaller bowl add the third cup of chopped fruit to the cream and gently stir to combine all .
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5
In the larger bowl with the most cream in it add few drops of the pink food colouring and stir in to combine and turn the cream pink .
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6
With rockmelon seedless open ends up , and add spoonfulls of the fruit filled cream into the hole where the seeds where , smooth to level out flat , then turn over onto a serving tray so that the cream is on the bottom underneath .
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7
Do this to both rockmelon halves and place them close together on serving tray .
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8
Now using the pink coloured cream , spread and cover all over the tops of the rockmelons on the tray , covering them all over and smooth out .
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9
Place one of the very thin small round pieces of watermelon per cream coated rockmelon onto the top in the middle and press down lightly to hold it and mold it properly .
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10
Take the fresh raspberry and slice two very little bits , preferable circles , mould them to a little ball and dot a tiny bit on cream on the bottom to help secure them , now add one per cream topped rockmelon onto to the top centre of watermelon slice ontop of cream topped rockmelon .
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11
Place in fridge to set cream fully , serve cold on serving plate .
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12
Enjoy .
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13
:-) .
