In a frying pan, toast the rusks, almonds, sugar and gingerbread spice over a medium heat for approx. 5 mins., stirring occasionally. Leave the crumble to cool.
Mix the raspberries, maple syrup and gingerbread spice.
Combine the quark and maple syrup, fold in the whipped cream. Layer the quark cream and raspberries alternately in small bowls, add the crumble topping.