Separate the wafer bases from the chocolate biscuits and pour the mousse into a bowl. Smooth it out.
Whip the cream with the stabilizer until stiff peaks form and fold in the fromage blanc.
Gently mix the cream and fromage blanc mixture into the mousse until well combined.
To assemble: Spread a layer of cream in the dish, then a layer of red berry compote. Repeat this process until you have a layer of cream.
Crush the wafer bases and scatter them over the final layer of cream.
Tip: For a finishing touch, you can leave a few chocolate biscuits whole, crush them, and use them to decorate the cream.
Enjoy!