Divide the marshmallow into halves and cut the rounded tops. Cut the nuts finely.

To make cream, mix eggs with sugar, add the milk and boil the mix on water bath until it thickens. Cool the cream and blend with butter and vanillin, stir well.

Cover a cake tin with oilpaper, space evenly a layer of marshmallow, cover it with the cream, then with a layer of sugar biscuits, a layer cream and again a layer of marshmallow on the top. Coat the cake with the cream, spread with melted chocolate and sprinkle with finely cut nuts. Refrigerate for 1 hour.