1.Beat thickened cream and sifted icing sugar in small bowl with electric mixer until soft peaks form. Split 2 x 18cm round store-bought sponge cakes in half horizontally, trim brown edges. Cut 12 x 7cm rounds from cakes.
2.Place one cake round in each of six 1½ cup glasses and drizzle with 1½ tablespoons melon-flavoured liqueur. Combine coarsely chopped rock melon and coarsely chopped honeydew melon in medium bowl.
3.Divide half the melons and cream over cake. Repeat layering with remaining cake, another tablespoons melon-flavoured liqueur and melon mixture
Midori, a honeydew melon-flavoured liqueur can be used in this recipe.Note