To wit: 1. whisk the cream; 2. in a blender, beat until smooth the cream cheese, egg, sugar and vanilla sugar; 3. combine the whipped cream and pulp from blender, mix well and divide our creamy mass into 3 parts.

Now doing chocolate and gelatin. Take white chocolate and melt it in a water bath or in the microwave, give it to cool slightly. Dilute 1 tbsp. of gelatin in 50 ml of boiling water according to instructions on the package. Gelatin is also a bit cool. Take a bowl with cream ground and add to the melted white chocolate and gelatin. Mix well and spread this mass in the form lined with cling film. Put in the fridge somewhere for 30 minutes (mass turns out too thick, so prihvatyvaya quickly).

Now all the same we repeat with milk chocolate. Melt the chocolate, 1 tbsp gelatin to dissolve in 50 ml of boiling water, allow to cool. Take a second bowl with cream ground and add to the melted milk chocolate and gelatin. Stir and put into the form (on top of the mass with white chocolate), again put in the refrigerator.

Continue the same procedure with the dark chocolate. Melt the chocolate, 1 tbsp gelatin to dissolve in 50 ml of boiling water, allow to cool. Take the third plate with a creamy weight and add to the melted dark chocolate and gelatin. Stir and put into the form (on top of mass with milk chocolate) and place in the refrigerator. Now for a long time (I was up in the morning).

Before serving, turn the form on a dish, remove the cling film and.... voila... dessert is ready. Decorate as desired.

Here it is in context.