The cream is prepared by softened at room temperature, stir butter with sugar until fluffy mixture. Separately, mix the cocoa, milk and chocolate and cook on medium heat to thicken. After the mixture cooled down, was added to the whipped with the sugar butter, stirring continuously. Add egg yolks and one by one. Cream flavored with vanilla. Shaped cake, covered with parchment paper, ranks a row biscotti dipped momentarily in milk. Spread top layer of cream. On it is a little crushed meringues, which are sprinkled with candied fruit. Reapplied even layer of cream. The layers are alternated until the products. Cake drained in 24 hours in the cold. On top sprinkle with plenty of grated chocolate.