Beat the cream, sugar and vanilla sugar in a large bowl with a mixer.
Add the cream cheese to the bowl. Soak the gelatin in water. Once it swells, heat it for 30 sec. in the microwave or in a water bath until it becomes runny. While stirring nonstop with the mixer, add the gelatin in a thin trickle into the bowl.
If desired, you can divide the cream into 2 and decorate one half with the cocoa. Dip the biscotti in the juice or compote for a few sec., arrange them in a cake form or other container, put some cream on top and continue arranging in this order until out of ingredients.
Leave the ready cake to set for at least 30 min. in the fridge.