First make the cream as follows: heat 3 1/3 cups (800 ml) of milk to boiling point.
Make a smooth homogeneous mixture from 4/5 cup (200 ml) of milk, the puddings, flour, eggs and sugar, add it into the boiling milk in a thin trickle.
Whip energetically with a whisk until you get a thick cream. Add the vanilla.
In a cake ring, arrange the biscotti, which you've cut down to the same level as the top of the ring and dipped for a second in sweetened milk or water.
Put a little of the cream on the bottom and sides and spread it out in a thin layer.
Arrange the biscotti on top, cutting them off where needed.
Smear with cream again and arrange as much of the little pieces of the cut off biscotti as you feel you'll have cream for.
Place thus prepared cake in the fridge for several hours, then decorate as desired. I sprinkled on more grated biscotti and decorated with fresh strawberries.