Cream № 1: 1 heaped tbsp cocoa 2 tbsp sugar 2 tbsp milk. All stir and boil bowl of low heat until brown cream. Cream №2: 6 egg yolks, 1 full cup sugar, 2 tbsp flour and 1 liter of fresh milk. Put it on low heat, boil gently add 5-6 tbsp gelatin, previously made with cold water to swell, and then melted in a water bath. Cream continually stirred and turned yellow cream. Cream №3: 6 egg whites with 3 tbsp caster sugar confused of thick snow and turns white cream. Cream №4: 4-5 tea biscuits soaked in milk to make a mess. We start to mix creams like cream №4 added to cream №2. 3-4 tablespoons of cream №2 added to cream №1. Cream №2 be confused with the mixer while hot and gradually add cream №3. In a saucepan baking moistened with water placed her cup. Place a half of cream №2, then all №1 cream and finally the remaining cream №2. Place in a refrigerator for 12 hours. Then turns in the tray and sprinkle with walnuts and twigs. Optional before you pour the cream into the pan and arrange fruit is obtained cream Charlotte.