Soak the raisins in advance in the milk for several hours. Beat the cream to fluffy snow. In a separate bowl, beat the cream cheese with 4/5 cup (200 ml) of milk and the sugar. Once homogenized, stir gently with the cream and pre-soaked and melted gelatin.
Crumble about 1/2 pack of biscuits into crumbs and mix them with the cocoa. Melt the chocolate spread with a little warm water to make it liquefy easier.
Begin to assemble the cake in a suitable form or bowl. First, sprinkle the bottom with a little cocoa. Pour some white cream, then arrange a layer of biscuits dipped in milk, sprinkle with raisins, pour on a few tablespoons of melted chocolate spread and distribute the cocoa biscuit crumbs.
Keep arranging the products in the same order until you run out. Finish off with a layer of white cream and sprinkle with the cocoa biscuit crumbs. Put the cake to sit overnight or for 12 hours in the refrigerator.