Steps
- 1
break the chocolate into a bowl and melt, standing over a saucepan of simmering water. leave to cool slightly
- 2
put the quark, mascarpone and confectioners sugar in a bowl and mix together. whisk the cream until stiff and fold into the mascarpone mixture.
- 3
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.
- 4
put in the refigerator for atleast an hour to chill. serve dusted with cocoa powder.
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