Melt the butter and let it cool down a little. Finely crumble 100 g lady fingers, mix with the butter. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the crumb mixture and press it to a flat bottom. Put it in a cold place. For the cream, soak gelatine in cold water. Whisk the egg yolks with sugar and amaretto over a hot water bath until thick and creamy.
Squeeze the gelatine well and dissolve in the hot egg cream. Stir in mascarpone and quark bit by bit. Whip cream until stiff and fold in. Spread half of the remaining ladyfingers on the base. Sprinkle with half of the coffee. Add half of the cream and smooth it down. Add the rest of the lady fingers and sprinkle with the remaining coffee. Spread the rest of the cream on top and spread loosely. Chill for about 2 hours. Wash, drain, clean and halve the strawberries. Finely grate 20 g chocolate.
Add half of the cream and smooth it down. Add the rest of the lady fingers and sprinkle with the remaining coffee. Spread the rest of the cream on top and spread loosely. Chill for about 2 hours. Wash, drain, clean and halve the strawberries. Finely grate 20 g chocolate. Use a peeler to remove curls from the remaining chocolate. Remove the cake from the mould. Cover with strawberries. Sprinkle the edge with grated chocolate and dust with cocoa. Decorate with chocolate curls
Use a peeler to remove curls from the remaining chocolate. Remove the cake from the mould. Cover with strawberries. Sprinkle the edge with grated chocolate and dust with cocoa. Decorate with chocolate curls
waiting time approx. 2 hours