Melt the butter in a pot and let it cool down. Finely crumble the lady fingers and 85 g ice cream wafers, mix with the butter. Lightly coat 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 30 minutes. Soak gelatine in cold water.
Dissolve espresso in 6 tablespoons of hot water. Mix 600 g cream cheese, 125 g sugar and espresso. Squeeze 5 sheets of gelatine and dissolve. Stir some cream into the gelatine, then stir everything into the rest of the cream. Beat 250 g cream until stiff and fold in. Pour cream into the mould and smooth it down, chill. Mix quark, 200 g cream cheese and 75 g sugar and vanillin sugar. Squeeze 6 sheets of gelatine, dissolve, stir some cream into the gelatine. Then stir everything into the remaining cream. Beat 200 g cream until stiff and fold in. Put the mixture in a cool place.
Mix quark, 200 g cream cheese and 75 g sugar and vanillin sugar. Squeeze 6 sheets of gelatine, dissolve, stir some cream into the gelatine. Then stir everything into the remaining cream. Beat 200 g cream until stiff and fold in. Put the mixture in a cool place. Stir again and again until the cream starts to gel. Use an ice-cream scoop to form balls from the mixture and place them on the cake. Refrigerate the cake for another 3-4 hours. Coarsely chop the mocha beans. Halve 15 g ice cream wafers. Decorate the cake with ice cream wafers and mocha beans
Stir again and again until the cream starts to gel. Use an ice-cream scoop to form balls from the mixture and place them on the cake. Refrigerate the cake for another 3-4 hours. Coarsely chop the mocha beans. Halve 15 g ice cream wafers. Decorate the cake with ice cream wafers and mocha beans
4 hours waiting time