Boil the cream from the milk, egg yolks, flour and sugar. Season with vanilla cream and divide into two parts. In one place the sifted cocoa and chocolate broken into pieces while the cream is still hot. Stir the chocolate cream until smooth. Leave the other half of the vanilla cream to cool completely. Beat well the butter and add it to completely cool cream. Finally, make caramel from sugar. Pour it to trickle into the cream, stirring with a mixer at high speed. Mix the feta cheese with mascarpone cream, powdered sugar and season with lemon zest and vanilla. Stir until you get a homogeneous cream. In the three types of glasses pour cream over each other as you wish. My option for ordering is as follows: the bottom Mascarpone cream on him chocolate and caramel on top. Garnish with roasted almonds and if you finish with candied orange slices or tiles hardened caramel. * In order not to worry, that the cream will get lumpy, in a bowl, mix the sugar and flour. Stir and dilute with a little cold milk until you get a thick porridge. Add the egg yolks and mix again. Dilute with remaining milk. Boil the cream.