Soak the gelatine in cold water. Push the mascarpone through a sieve and mix well with the milk, 2 tbsp brandy, sugar and cocoa.
Put the gelatine into a small pan dripping wet and dissolve over a low heat. Stir into the mascarpone cream, mixing well.
Transfer the mixture to individual timbale moulds and put into the fridge for at least 3 hours.
Finely crush the biscuits with a rolling pin. Brush the slices of bread with the rest of the brandy.
Whisk the egg and dip the slices of bread first in the egg and then in the crushed biscuits.
Heat the oil in a frying pan and fry the brandy bread on both sides until golden brown. Finally sprinkle with honey.
To serve, dip the timbale moulds briefly in hot water, turn the mascarpone out onto dessert plates and serve with the brandy bread.