Drain mandarin oranges and save the juice.

Add the gelatin to a microwave safe bowl and add about 2-3 tbsp. of the mandarin orange juice on top of the gelatin. Stir well and set aside.

Whip the heavy cream until stiff peaks form.

To a large bowl, add quark or sour cream with yoghurt, a pinch of salt, sugar, lemon zest, lemon juice, lemon extract and mix well for a couple of minutes.

Microwave the gelatin mix for about 30 sec.

Stir well and add to the bowl with the cream mix.

Whisk for a couple of min. and make sure everything is well combined.

Fold whipped cream into the cream mixture.

Carefully blend the fruit into the mixture.

Layer cookies and the cream mixture alternating in glasses or a serving bowl.

Chill for at least 4 hour or overnight.