Preheat the oven to 170 degrees Celsius.

In a separate bowl, cream together softened butter and sugar until pale and fluffy. This usually takes around 3–5 minutes of whisking.

Add in the eggs and vanilla extract, mixing until everything is incorporated. It might look slightly curdled at this stage, but that’s completely normal—it’ll smooth out once the dry ingredients go in.

Fold in the dry mixture and mix on low speed just until everything is combined. Be careful not to overwork the batter, as this can make the cake dense.

Pour the batter into a lined baking tray, spreading it out evenly. Bake for about 15 minutes or until a toothpick comes out clean.

After the cake has cooled, cut out rounds using a cookie cutter that matches the base of your silicone mould or serving cups. Wrap the cut pieces in cling film and chill until you're ready to assemble. I find chilling makes the layering process much easier.

Alternatively, you can also use store-bought vanilla pound cake to make the dessert easier.

Grind the betel (pan) leaves into a paste. You can add a splash of milk to help with blending, but avoid using too much liquid. Some texture is okay since we’ll strain the mixture later.

Pour the milk, liquid whipping cream, and betel leaf paste into a saucepan and gently heat the mixture for about 10 minutes, allowing the flavor to infuse. Avoid bringing it to a boil. Once done, strain the mixture to remove any coarse bits.

Add chopped white chocolate to a bowl, then pour the hot infused liquid over it. Let it sit for a minute to soften the chocolate, then whisk until smooth. If needed, pop the bowl in the microwave for 20 seconds to help it melt.

Mix in the gelatin while the mixture is still warm and whisk until completely dissolved. Let this cool to room temperature.

Meanwhile, whip the cream until you reach soft-medium peaks. Stop before it gets too stiff, or it may not fold well later.

Once the white chocolate mixture has cooled, fold it into the whipped cream in batches, using a spatula to gently incorporate everything.

Freeze teaspoons of the rose jam (gulkand) for about an hour before assembling for easy assembly.

Transfer the mousse into a piping bag and fill each mould halfway. Add a frozen jam disc in the center and press it in gently. Add more mousse to fill about three-quarters of the mould.

Sprinkle a bit of the sweet-salty fennel (mukhwas) over the top and smooth it out. This step is essential—it gives that signature pan flavor and a lovely crunch. I used a store-bought mix you can find at most South Asian supermarkets.

Top with your chilled cake round, press it in lightly, and tidy up the edges. Freeze for 4–6 hours or until the mousse is completely set.

If using glasses or cups to assemble trifle-style, begin with the cake layer at the bottom, then layer in the same order. Refrigerate for at least 2–3 hours.

Melt the white chocolate in a microwave or over a double boiler. Once smooth, stir in coconut oil and then mix in the sweet fennel (meethi saunf).

Make sure the chocolate is melted but no longer hot before you coat the mousse cakes, or it might cause them to melt.

Carefully unmould the mousse, insert a fork into the base (cake side), and dip it into the melted chocolate in one smooth motion. Don’t double-dip—one coat is enough. Tap gently to shake off any excess and set it aside to firm up.

If serving in a glass, simply pour the white chocolate over the top and let it set.

Garnish with a swirl of whipped cream and a maraschino cherry, and enjoy chilled.