Dissolve any espresso powder in 200 ml of hot water. Dissolve 1 tbsp. sugar in it. Let the espresso cool down and mix with 4 tbsp. amaretto.
Place half of the sponge finger biscuits close together in an angular form (approx. 25 x 18 cm). Soak the lady fingers with half of the espresso mixture.
mascarpone, quark, lemon peel, 4 tablespoons amaretto and
Mix 5 tablespoons of sugar only briefly with the whisks of the mixer
Spread half of the cream on the soaked biscuits. Place the remaining ladyfingers on top and soak with the remaining espresso mixture. Spread the rest of the cream loosely on top. Leave covered in the refrigerator for at least 4 hours.
Sprinkle thickly with cocoa before serving.