Soak the ladyfingers into the milk and arrange them one close to another in a 15-18 cm spring form pan (6-7 inch). Cut some of the cookies to fit in the pan.

In a small saucepan over low heat combine water and brown sugar. Stir until the sugar is dissolved. Remove from heat and add honey and vanilla. Stir until honey is dissolved too.

Sift cocoa and powdered milk into a large mixing bowl. Add the soft butter. Beat with an electric mixer at a very low speed, gradually adding the liquid ingredients. Continue beating until the mixture becomes smooth and creamy. Add some more water if necessary but don’t make it too thin.

Pour the mixture on top of the ladyfingers. Add some chocolate coated dried fruits inside (preferably strawberries, raspberries or orange peels).