Spread a gratin dish with the biscotti (sugar side up) and soak with a little milk/raspberry brandy mixture (not toovilel, otherwise everything together becomes too spongy). Spread the frozen raspberries evenly on top and save a few for decoration. Cook the Paradise Cream according to instructions, mix with the low-fat quark and spread evenly on top of the raspberries. Spread the remaining raspberries evenly on top and sprinkle with toasted almond flakes. Allow to infuse at room temperature for at least 2 hours (so that the raspberries defrost and the biscotti become nice and soft) and chill for another 1 hour before serving.
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