100 g Digestive biscuits, crushed
40 g Dansukker Brown Sugar Dry
1 tsp Dansukker Vanilla Sugar
25 g hazelnuts, chopped (optional)
75 g melted butter or margarine

Filling
300 ml whipping cream
50 ml tropical nectar
100 g Dansukker Granulated Sugar
3 sheets of gelatine
100 g quark or cream cheese

Topping
200 g raspberries
200 ml water
25 g Dansukker Granulated Sugar
1 tbsp freshly squeezed lemon juice
3 sheets of gelatine

Mix together the ingredients for the crust and press the mixture into individual moulds. Refrigerate until set.
Soak the sheets of gelatine for the filling in plenty of water for 5 minutes. Combine the cream, nectar and sugar in a saucepan and bring to the boil. Remove the gelatine sheets from the water and put them in the warm mixture. Allow to cool slightly, then stir in the quark. Spread the filling inside the moulds and put in the refrigerator to set.
Soak the gelatine sheets for the topping in plenty of water for 5 minutes. Combine the water, sugar and lemon juice in a saucepan and bring to the boil. Set aside to cool slightly. Arrange the raspberries on the filling in the moulds. Pour the cooled jelly over the top. Refrigerate until set.
The raspberries can be replaced with strawberries or blueberries.