Make up the jelly with ¾ pint boiling water. Pour ½ pint of the jelly into a bowl and, stirring well, add the gelatine. Chill quickly to a sloppy consistency, but do not allow to set firm. To the remaining ¼ pint jelly add the whisky and cool at room temperature. Whip the cream, but not stiffly. Add the marmalade, mix in well, and stir this into the ½ pint of half-set jelly. Pour half this mixture into a dish and set rapidly in the freezer. When set pour on, very carefully, the ¼ pint of whisky flavoured jelly. Again, set rapidly in the freezer. Pour on the rest of the cream and set in the refrigerator.