Cocktail Charlotte

Cut the roulade into approx. 1 cm thick slices. Line a bowl with cling film. Line with the roulade slices tightly. Save a few slices for the bottom. For the cream, stir together the quark, sour cream and sugar until creamy. Stir in the fruits. Soak the gelatine in water, then squeeze it out and dissolve it in 5 tablespoons of boiling water, then add some cream to the gelatine and then add to the rest of the cream and stir in. Pour the cream over the sponge roulade slices and cover with the remaining sponge cake slices, press firmly with your hand. Leave Charlotte covered overnight