Dissolve the espresso in a cup of 100 ml hot water and let it cool down. Drain the peaches and collect the juice
Stir mascarpone, quark, 2-3 tablespoons of juice, vanilla sugar and sugar until smooth. Spread a 1 cm thick layer of cream in the bowl. Cover it tightly with sponge fingers. Drizzle with espresso. Spread the rest of the cream on top, smooth it down a bit and put it in a cool place for 3-4 hours.
Cut the peaches into slices and possibly sprinkle with Amaretto
From the mixture with the help of 2 tablespoons 8-12 "eggs cut off. Then dust with cocoa and serve with peach wedges. Decorate with lemon balm if desired.