Put the lady fingers in a freezer bag and crumble them with a rolling pin. Mix coffee, liqueur and gingerbread spice. Spread over the biscuits. Leave to stand for approx. 20 minutes
Mix the mascarpone and curd with the whisk of the hand mixer until creamy. Finely dice the apricots. Stir the diced apricots into the mascarpone and quark cream. Season to taste with sugar
Layer the sponge crumb mixture and cream alternately in 4 tall glasses. Finish with the cream. Put in a cool place for about 30 minutes.
Dust tiramisu with cocoa. Cut ginger or the fruits into thin slices and decorate the tiramisu with them