Place 4 high dessert rings, each about 10 cm (approximately 4 inches) onto a baking sheet and line the bottom with the biscuits. Leave the upper edge of the dessert rings free.
Soak the gelatin sheets in cold water.
Peel the pears, cut in half, remove the core and chop into pieces. Purée with the lemon juice and zest. Stir in the egg yolks, the liqueur and the powdered sugar and mix until creamy. Heat over a pan of hot water.
Squeeze the gelatin and dissolve in the cream mixture. Remove from the heat and beat until cool before mixing with the quark. Whip the cream until stiff and fold in. Pour the mousse into the rings and chill for at least 3 hours, covered.
Rinse the raspberries and purée. Press through a fine sieve and stir in the honey and orange juice. Set about 4 tablespoons aside for the garnish.
Simmer the remaining raspberry purée while stirring. Remove from the heat and allow to cool.
When the mousse has begun to solidify, spoon the raspberry purée on top and leave to set in the refrigerator.
To serve, carefully remove the rings and serve drizzled with raspberry purée.
Suggestion: Serve with raspberries, mint and spun sugar.