Soak the gelatin in cold water. Milk (100ml) and heated to dissolve the sugar in it, press swollen gelatin and dissolve in the milk. Enter the milk mixture into the cream, add the vanilla and zest, stir well and put on 7-10 minutes in the refrigerator so that the cream slightly thickens. On the bottom of the form vystelit cookies (number depends on 2 or 3-layer cake you will be cooking and the size of the form) and drench it with milk, in which dissolve the icing sugar with a brush.

Pour half slightly thickened cream and covered the top with Savoiardi biscuits, which also moisten with milk and pour the remaining cream, sprinkle with chocolate, slightly pricopi it in the cream. Pave the remaining biscuits and moisten with milk. cover with cling film.

Place cake in the refrigerator for at least 3-4 hours, I stood all night. Carefully cut with a thin knife sides of cake and release it from the form, you can blow the sides form a hot Hairdryer.

Drain cherries in a colander, juice save. Mix pectin with sugar and dissolve in cherry juice, put on fire and don't stop stirring, boil 3 minutes from start of boil, cool and mix with cherries, let slightly thicken. Cover the top of the cake with cherries.

You can not add the chocolate into the cream, and sprinkle them over the cake top.

Or decorate the top with mint leaves.

And instead of cherries to put on top of fresh strawberries! Big space for imagination!