Take your syringe and find a drill bit that is just a bit wider than the end of the syringe - you need to make a hole big enough for the syringe to fit in.

Drill a hole through the top end of each egg.

Use the glue gun to fill in any other holes in the egg.

In one saucepan, heat the orange juice until it starts to simmer then stir in the gelatine.

When the gelatine has dissolved, turn off the heat.

Place the apple juice in a separate saucepan and heat to a simmer, stirring through the mixed frozen berries until it comes to a simmer then add the gelatine.

Keep stirring and when the gelatine has dissolved, turn off the heat.

Use your finger to spread a layer of melted coconut oil around the inside of each plastic egg. This is to stop the jelly sticking to the shells.

Place the eggs in egg cups, a recycled egg carton or aluminium foil case (just scrunch some and make a little stand).

Using the syringe, suck up some of the orange jelly and pipe into three of the eggs. Each egg is about 50ml so if you want 5 layers you will need 2-3 syringes per layer.

Repeat with the apple juice berry mixture in the remaining two eggs.

Refrigerate the eggs for at least an hour.

Repeat, alternating the different jellies for each layer.

If the jelly in the pan firms, just heat gently until it turns back to liquid.

Refrigerate between each layer and for at least 2 hours before attempting to remove the jelly eggs.

To remove the jelly egg, run the egg under warm water to melt the coconut oil and help the jelly come out easily.

Squeeze the sides of the egg together near the opening then gently pull the top away.

You may need to run a knife around it to get it out of the bottom and break the seal.

Keep eggs refrigerated until serving.