Separate the whites from the yolks, whip the whites in a grease-free bowl until they clump, about 5 minutes, gradually add the sugar and whip until thick, then add the yolks and whip again.

Turn off the mixer, sift in the flour and fold in quickly and gently. Split the batter into two parts: color one with red food coloring and the other with cocoa.

Spread the batter on a baking sheet and bake for 12-15 minutes at 160-170 °C. Let the finished sponge cool completely.

In a bowl, combine the cottage cheese, powdered sugar and cream and whip with a mixer until light and fluffy; transfer to a piping bag. Put the jam into a small pastry bag.

Use a blender to turn the chocolate sponge into crumbs.

Layer in a cup: chocolate crumbs, filling, jam - and repeat. Decorate the top with chocolate chips.

Whip the drained sour cream, powdered sugar and cream with a mixer for 5 minutes, transfer the filling to a piping bag.

Alternate layers of filling and crunchy cereal to build the dessert cup.

Whip all the room-temperature filling ingredients for a couple of minutes into a smooth, fluffy mixture.

Use a blender to grind the red sponge and walnuts together.

Layer it up: red crumbs, filling, nuts - and repeat.

The festive desserts are ready.