First, mix the sweetened milk for the syrup with sugar to taste and 1 tsp instant coffee. Then start making the cream mixture.
Beat the cold milk and vanilla cream with a mixer for 3 min.
In a separate container, beat the sour cream with the powdered sugar. Then mix with the vanilla cream and stir well.
Make the gelatin according to packet directions and once dissolved, pour 1/2 of it into the cream and stir.
Arrange a layer of biscotti in a cake form on top of foil or baking paper, after dipping each one in the milk with coffee. Pour part of the cream mixture over them, another layer of biscotti and cream again. Make 3 layers in this order. Don't smear the final layer with cream because it'll serve as the base when you invert it. Leave to harden for 4-5 hours in the fridge.
Take the cake out, invert it into a platter, remove the paper. Arrange the fruits, sprinkle the crumbled chocolate muesli along the sides of the cake.
Dilute the apricot jam with a little water and heat it, pour in the rest of the gelatin and stir well. Pour it over the fruits using a spoon and leave to harden in the fridge.
Serve with coffee and mint leaves!