Put 3 4/5 cups (900 ml) of milk in a small pot on the stove. Once it comes to a boil, add a few tbsp brown sugar. In the remaining milk, pour in the cream with 2-3 packets of vanilla and stir vigorously until it dissolves well.
Add it to the pot of boiling milk and turn off the stove. Stir until thickened. Pour a few tbsp of the prepared cream into small bowls with a flat bottom, sprinkle with chocolate sprinkles and put 1 biscuit in each.
Pour cream again, chocolate sprinkles and a biscuit. Make 3 layers. Finish off with cream. Wrap the bowls in foil once they cool and put them in the fridge for 1 hour.
Invert the bowls onto a plate and cut out a heart shape using a cookie cutter. Caramelize several tbsp sugar in a dry pan and pour it in a thin trickle over the mini cakes. Decorate with fruits.