Mix the liquid whipped cream with Green sugar and put on fire in a thick-bottomed pot and let it simmer for 2-3 minutes. Take off the heat, add chocolate broken into pieces and mix with a whisk until the chocolate is melted.
Prepare coffee and sweeten with a teaspoon of Green Sugar.
Fruits thawed with 5 tablespoons of water we make pasta with a blender. Put the fruit in a bowl, mix the sugar and let it simmer for 2-3 minutes. Add starch dissolved in a little cold water. Mix until thick and take off the heat.
Prepare the cups (I prepared 8 cups). The first layer consists of fasting biscuits (sweet biscuits) moistened in coffee. Then put two tablespoons of the chocolate custard (the remaining custard, about 3 tablespoons, will be mixed with the whipped cream at the end). Chill the cups in the fridge for a few minutes then put a layer of strawberry jelly on top.
Mix the sweetened whipped cream then add the remaining chocolate custard. With a large piping bag with star-shaped nozzle divide the whipped cream between the pots.
Chill the cups in the refrigerator for at least one hour before serving.