Heat maple syrup and coconut oil with a pinch of salt in a pot. Mix the cashews, sesame and coconut chips with the syrup mix and spread the mixture on a baking tray lined with baking paper. Bake in a preheated oven at 180 degrees (fan oven 160 degrees) on the second rack from the bottom for about 15 minutes, turning the granola occasionally. Remove and let cool briefly.
Bring the cranberries to the boil in a small pot with approx. 75 ml of water and 15 g of powdered sugar, let it boil down for 5 minutes and set aside. Beat the mascarpone, quark, whipped cream, 15 g powdered sugar and lemon juice in the food processor or with a hand mixer for about 3 minutes until creamy. Pour the mascarpone cream into a disposable piping bag, cut off a 1 cm opening, pipe the cream into the glasses, add the cranberries on top and serve sprinkled with granola.