Bird’s milk without yeast

Tip: both the milk and all other products should be at room temperature.

Mix half the sugar and half the cream, beat until the sugar dissolves and you get a thick cream.

Pour the cocoa into the cream, beat, add 200 ml of milk and beat.

We melt the gelatin using a method convenient for you, add it to the whipped mass and beat until smooth.

Cover the form with cling film, pour part of the dough and put it in the fridge for 25-30 minutes.

Prepare the second layer, but without cocoa and pour it over the solidified one and put it back in the fridge.

Tip: you can put pieces of fruit or berries between the layers for a brighter and richer taste of the dessert.