Melt the butter. Finely crumble the sponge finger and knead with the butter. Place a springform ring (26 cm Ø) on a cake plate and press the crumbs evenly onto the base. Put them in a cold place. Soak the gelatine in cold water.
Mix mascarpone, quark, 5 tablespoons sugar and lemon juice. Squeeze the gelatine, dissolve over low heat. Stir 2-3 tablespoons of mascarpone cream into the gelatine, then stir the gelatine into the mascapone cream. Whip cream until stiff and fold into the cream. Sort out the raspberries and carefully fold half of them into the cream. Spread the cream on the cake base and smooth it down. Refrigerate for another 2-3 hours. Shortly before serving, put the remaining raspberries in a bowl. Add the remaining sugar and raspberry brandy. Loosen the edge of the springform pan.
Refrigerate for another 2-3 hours. Shortly before serving, put the remaining raspberries in a bowl. Add the remaining sugar and raspberry brandy. Loosen the edge of the springform pan. Drain the raspberries a little and place them on the cake. Coarsely crumble the Amarettini and sprinkle over the raspberries. Decorate with mint
waiting time approx. 2 1/2 hours