In a food processor grind (100-150 gr.) cookies. Melt butter in microwave and add to crushed biscuits. In split mold 21 see lay out cookies and tamp. Put it in the fridge while we prepare the cream.

Prepare white cream. Put in a glass bowl, 500 gr mascarpone and 200g of the white marshmallow. Put in microwave with a capacity of 800 for 2 minutes.

Marshmallow will increase in volume. With a whisk stir quickly until smooth. Our white cream is ready. Pour the cream on the cake and level. Put into the fridge while we make the chocolate cream

Prepare chocolate pudding according to instructions on the package. We will need 1 packet chocolate custard cream. 4 tablespoons of milk of the total volume 0.5 liters of milk mix the dry mixture of chocolate pudding and sugar-2-3 tbsp. lodges. Mix well. Remaining milk bring to a boil, but do not boil. Add the chocolate mixture and stir continuously to cook the cream for 1 more minute. Cream cool.

Melt the chocolate in a water bath and whisk together chocolate pudding mix (they must be of the same temperature). Dissolve gelatin in milk,1/4 Cup to give the swell a couple of minutes and stir until dissolved. Pour in the cream and stir. Add 1 Cup whipped Slivko and mix gently with a spatula.

Pour the cream on the already frozen white cream. Again place in refrigerator to solidify.

Cream beat until thick. Divide the cream into two bowls. In one bowl add 1-2 drops purple food coloring. Using a pastry bag and nozzle asterisk decorate the cake.