Milk and sugar are put in a saucepan on the stove and stirring constantly until it boils. Remove from the stove and add the egg yolks, stirring continuously. The mixture was allowed to cool. Then add the yoghurt pre-broken pastry cream, 30 ml rum, gelatin, which is pre-soaked in cold water to swell. The resulting mixture was poured into a cake form, the bottom of which is placed the chocolate base. Allow to stand for 8 hours in the refrigerator, then on already tight cream is placed close fruits of your choice.