Tiramisù with Amaretti

Place the egg yolks, whole eggs and sugar in a bowl and beat with a hand mixer for several minutes until the mixture is very foamy, pale and thick.

Stir the mascarpone with the quark and egg liqueur until smooth, then fold briefly but thoroughly into the egg mixture until a homogeneous cream forms.

Let the espresso cool, then mix it with the Amaretto liqueur.

Briefly dip each Amaretto into the espresso–Amaretto mixture and arrange them as the first layer in 8 dessert bowls.

Layer the mascarpone cream over the Amaretti, smooth the surface and cover the bowls. Refrigerate for at least 6 hours to set, preferably overnight.

Just before serving, dust with cocoa powder and decorate with Amaretti.