Whip the cream with the sugar and the cream stiffener until creamy. Then fold it into the cream cheese and quark and put it in a cool place.

Put water, hibiscus flowers (in a tea strainer), sugar, cinnamon and apple (peeled and chopped) in a pot and simmer for 10 minutes.

Core the fruits of the punch except the sugar cane and cut into cubes, add to the previous mixture and bring to a boil for a few minutes.

Dissolve the gelatin in a bit of cold water and add to the mixture while stirring until it dissolves well.

To achieve the diagonal layer effect, pour the mixture into glasses that should be placed inclined in the refrigerator, for instance on a muffin tray**.

 Allow the mixture to set and then fill the glasses with the quark cream. Ready!

** If you don't want to fill the mixture into individual glasses, you can also do this in a mould. Then cut into pieces and serve with the cream on top.

 *** To make an approximation of quark using yogurt follow these directions:

Pour 1 quart of yogurt into a colander lined with several layers of cheesecloth. Fold cheesecloth over the top of yogurt, place a plate on top of that which fits inside the colander and a weight on top of that (such as a mug of water).

Place colander in or over a bowl and allow to drain two hours or overnight in the refrigerator. (Yogurt should not contain gelatin or the whey will not drain.) You will end up with about half the amount you started with.