Christmas gingerbread mascarpone cream

1.

Finely crumble the cake. Thaw the raspberries at room temperature. Mix with lemon juice and 1 packet of vanillin sugar. Mix the mascarpone, quark, milk, remaining vanillin sugar, sugar and cinnamon with the whisk of the hand mixer to a creamy mixture. Divide 3/4 of the cake crumbs into four dessert glasses. Approx. Set aside 8 raspberries to decorate. Spread the rest of the raspberries on the crumbs and pour the cream on top. Decorate with the remaining raspberries and sprinkle with the breadcrumbs

2.

Glass: Orrefors