Melt the butter and let it cool down a little. Finely grind the Amarettini in the universal chopper. Put them into a mixing bowl, add melted butter and mix well with your hands (it sticks a little bit). Spread the bottom of a springform pan (26 cm Ø) with oil. Press the crumbs into the form with your hands as the bottom. Chill for about 1 hour.
Wash and drain the currants and carefully pluck them from the panicles. Soak the gelatine. Whip cream until stiff. Mix quark, yoghurt, mascarpone, vanilla sugar, sugar and lemon juice with the whisk of the hand mixer. Squeeze out the gelatine and melt at low heat. Remove from the heat, stir in 4-5 tablespoons of quark cream. Then stir into the remaining quark cream. Carefully fold in the currants. Chill the cream for 3-5 minutes until it begins to gel. Fold in cream in portions. Spread the cream loosely on the base in the springform pan and refrigerate for about 5 hours.
Remove from the heat, stir in 4-5 tablespoons of quark cream. Then stir into the remaining quark cream. Carefully fold in the currants. Chill the cream for 3-5 minutes until it begins to gel. Fold in cream in portions. Spread the cream loosely on the base in the springform pan and refrigerate for about 5 hours. Remove from the springform pan and decorate with currant panicles, amarettini and mint. Dust with icing sugar
waiting time approx. 6 hours