1. Spread baking paper on the bottom of a springform pan (20cm). Crush the cookies in a blender to a smooth crumb, or place them in a plastic bag and crush by using a rolling pin or a large bottle. Mix crushed cookie crumb with the liquorice powder.

2. Melt butter and add it to the cookie crumb mixture. Mix well and press it into the bottom of the pan. Put in the fridge while you make the filling.

2. Start making the filling. Melt white chocolate either in the microwave or in a water bath. In a separate bowl, whip cream with sugar and vanilla until soft peaks – do not overwhip, or make sure you have leftover cream in case the mixture becomess overwhipped.

3. Squeeze juice of 1 lemon and make sure to remove any seeds from the liquid.

4. Put gelatin leaves in another bowl filled with cold water to soak for about 2 minutes.

5. Add melted white chocolate to the whipped cream. Mix gently until smooth. Add quark or yoghurt to the mixture.

6. Heat the lemon juice either in a pot or in the microwave until it almost boils. Add soaked gelatin sheets and stir until smooth.

7. Pour the gelatin mixture to the filling, and whisk evenly until smooth. Taste the filling and add lemon juice if needed.

8. Pour the filling on top of the crust in the pan and put it in the fridge to harden overnight, or at least for six hours.

9. When removing the pan from the cake, heat a knife with hot water and slide the edges of the cake with the knife. Decorate with blackberries and chocolate covered liquorice.