For the toffee cream, caramelise 150 g sugar in a pot until golden. Add the cream and stir the caramel until everything is dissolved. Stir in espresso powder. Let the toffee cream cool down.
Mix the double cream with quark, 2 tablespoons sugar and vanillin sugar until smooth.
Layer cream quark and toffee cream alternately in 4-6 glasses. Decorate with grated chocolate and wafer rolls.