Start with the biscuit layer. Grind the biscuits to powder, add the melted butter and 2 tbsp milk. Distribute the mixture into a cake form with an adjustable ring. Distribute evenly and press firmly on top, put it in the fridge for a few min.
Next, mix the confectionery cream with 2 cups (500 ml) milk, distribute evenly into 3 separate pots. Put the 1st pot on the stove, add the crumbled dark chocolate with 3 tbsp sugar. Stir until the chocolate melts. Remove from the stove and mix with the gelatin that you've dissolved ahead of time in a little water. Stir well and pour it over the biscuit layer. Put in the freezer for about 1.5 hours to harden very well.
Place the 2nd pot on the stove and stir to dissolve the milk chocolate with 2 tbsp sugar the same way. Mix with gelatin and pour it carefully over the other hardened layer. Return to the freezer again.
Repeat this process for the final cream with the white chocolate but without adding any sugar. Add gelatin once again and pour it over the milk chocolate layer. Return to the freezer, this time for 4-5 hours though. Decorate as desired.