How to make
For the cream: put 1 cup water in a deep frying pan and add the sugar. Stir until the sugar melts. Add the butter and cocoa and mix well again. Finally, add the flour and gradually stir until evenly mixed.
Remove from the heat and leave it to cool. Spread out cellophane on a countertop or table. Arrange 1 layer of biscuits- 7 widthwise and 5 lengthwise. Smear with compote and the prepared cream. Arrange another layer of biscuits.
Brush with compote and cream again. In the middle of the layer, arrange the pre-chopped bananas, kiwis and strawberries. Two pairs of biscuits need to remain along the two longer sides. Grab these two pairs of biscuits with the underside of the cellophane and carefully fold up to get a triangle. Wrap the cellophane about the triangle. Allow to stand for 2 hours in a refrigerator. In the meantime, prepare the glaze.
First bring the milk to a boil. Once it starts to boil, add the sugar and egg yolk. Mix well. In a separate cup, dissolve the starch in 2/3 cup (150 ml) water and add it to the mixture. Add the flour as well.
Stir to get a thick mixture and remove it from the heat. It needs to cool a bit. Bring the biscuit triangle out from the refrigerator and gently unroll the cellophane. Brush the top with the finished glaze and sprinkle it with sugar decorations.
