Melt the butter in a pot and let it cool down. Finely crumble the lady fingers and waffles, mix with the butter. Lightly grease a springform pan (26 cm Ø) at the bottom with oil. Add the crumble mixture. Press to a flat base with your hands, chill for about 20 minutes. Soak gelatine in cold water.
Dissolve espresso in 3 tbsp. hot water. Mix quark, sour cream, sugar and vanillin sugar. Squeeze gelatine, dissolve and stir in 3 tbsp. cream. Stir into the remaining cream. Stir the espresso under 2/3 of the cream. Whip 200 g whipped cream until stiff and fold into the espresso cream. Pour the cream into the mould and smooth it down, chill. Whip 100 g cream until stiff and fold into the rest of the cream. Chill the cream for about 1 hour until it is firm enough to form balls. Use an ice-cream scoop to form balls from the mixture and place them on the cake.
Stir the espresso under 2/3 of the cream. Whip 200 g whipped cream until stiff and fold into the espresso cream. Pour the cream into the mould and smooth it down, chill. Whip 100 g cream until stiff and fold into the rest of the cream. Chill the cream for about 1 hour until it is firm enough to form balls. Use an ice-cream scoop to form balls from the mixture and place them on the cake. Refrigerate the cake again for at least 3 hours. Dust with cocoa and decorate with mocha beans
Waiting time approx. 5 hours