Trifle with Lychees and Mascarpone Cream

Whip the cream. Stir together the mascarpone, quark, sugar and vanilla sugar in a large bowl until smooth.  Fold in the cream with a spatula. 

Peel and core the lychees. Cut the lychee fruit into strips and mix with 1-2 tablespoons of cream. Mix in the red pepper flakes, if using.

Coarsely grind the cornflakes (for example, using a mortar & pestle). Crumble the chocolate cake with hands into a bowl and stir in the cereal.

Fill four small glasses with half of the mascarpone cream. Then spread the chocolate mixture over the cream and add the lychees. Cover with the remaining mascarpone cream and refrigerate at least 1 hour.