Cocoa cream: In a saucepan mix the milk with the sugar, starch, then put the sifted carob powder. Mix well, transfer the pan to the heat. Rotate continuously with a whisk until the cream thickens. Set it aside, add amaretto. Stir and let the cream cool.
Lemon cream: In a stainless steel bowl, put the chocolate with lemon, whipped cream and place it on the steam bath. Stir continuously until the chocolate is completely melted and the two ingredients are incorporated. Let it cool for 2-3 hours. After this time, take it out of the fridge, mix it until it becomes frothy.
Prepare 6 jars (or cups). Put a broken biscuit, pour a little raspberry syrup. Place raspberries, cocoa cream. Put another broken biscuit, syrups, raspberries and lemon cream. Decorate with raspberries, mint leaves and whatever else you want.
You can serve them immediately, but they are better if they are cold for at least an hour. Good appetite!