In two separate bowls, melt the chocolates in a double boiler or in the microwave. Mix half of the condensed milk and half of the cream into the semisweet chocolate. Reserve.
In a skillet, heat the remaining condensed milk, margarine, and white chocolate over low heat, stirring constantly until it falls off the bottom of the skillet.
Wait for it to cool down a bit and mix in the rest of the milk cream. Spread the cookies in the bottom of a fountain, cover with the semisweet chocolate cream, the strawberries and the meringues.
Cover with the white brigadier and take to the fridge for 3 hours. Decorate with strawberries and serve.
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