Soak the gelatine. Cut the finished roll and ranks in the bottom and sides of the court, which will be prepared parfait. Half sour cream mix with sugar to taste, then add cooked according to package directions white creamer and two cream mix thoroughly. Is half melted gelatine and add to the cream mixture is poured into a container with roll. Put it in the refrigerator to set. The other half of the sour cream and dry chocolate cream prepared in the same manner, again add the remaining gelatin them. The chocolate was poured into court parfait on white cream mixture. Grate white chocolate and spread evenly on the parfait. Again put in the refrigerator. In between the base can be put berries of your choice - banana, kiwi. Parfait may be tight, if you put another 10 g gelatin. White cream can be made fruit - adding step raspberry, strawberry, orange or another of your choice.