break the chocolate into a bowl and melt, standing over a saucepan of simmering water. leave to cool slightly

put the quark, mascarpone and confectioners sugar in a bowl and mix together. whisk the cream until stiff and fold into the mascarpone mixture.

mix the espresso with the amaretto and break the lady fingers between 4glasses and soak with a third of the espresso and amaretto. cover with a third of the cream and pour over half of the melter chocolate. add two more layers in the same order ending with cream.

put in the refigerator for atleast an hour to chill. serve dusted with cocoa powder.