Use a peeler to remove some shavings from the nougat and set aside. Coarsely chop the rest of the nougat and melt in a hot water bath. Dissolve espresso in 1-2 tbsp. hot water and stir into the nougat. Leave to cool slightly
Whip the cream until stiff. Mix quark and yoghurt until creamy. First fold in the nougat like a marble, then fold in the cream in streaks
Divide the nougat cream into 4 small bowls and decorate with nougat shavings