Milk is heated to boiling with 1/3 of sugar. Yolks are broken down with the remaining sugar and gradually diluted with hot milk. The mixture was heated under continuous stirring until it starts to thicken. And to this is added the gelatine, previously soaked in 1/3 cup hot water. To gelled mixture, egg whites, beaten to snow, and half the cream, whipped with half the icing sugar and flavored with vanilla. The resulting cream mix gently and place in a container with a suitable form. Top place in pieces: 2/3 fruit jam, half strawberries and cherries, free of stones, grilled chopped walnuts. Filled with cream container left in the cold. After the final gelling cream turns on awash with water dish baking dish and garnish with the remaining fruit on which sprayed cream.