Mix the jelly separately from each other with 250 ml hot water and let cool down briefly. Line a springform pan or loaf pan with cling film.
Mix each jelly with 200 g quark. Carefully spread the first cream into the mold and put the mold in the refrigerator until the first layer is firm. Layer the second cream on top, cool again and spread the third on top. When everything is set, dip the ladyfingers in juice and cover the surface tightly.
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