Mix espresso, 2 tablespoons of sugar and coffee liqueur and let it cool down. Mix mascarpone, quark and 75 g sugar. Quarter the melon. Peel 3/4 of the melon. Core quarter.
Cut peeled quarters into slices. Line the bottom of a rectangular form (approx. 15 x 30 cm) with half of the butter biscuits, sprinkle with half of the espresso and spread approx. 1/4 of the cream on top. Cover with melon slices, spread 1/4 of the cream again and spread the other half of the butter biscuits on top. Drizzle with espresso and spread with the rest of the cream. Chill for about 3 hours. Melt 4 tablespoons of sugar in a frying pan until golden brown. Stir in almonds. Spread almond mixture thinly on the aluminium foil and let it cool down. Cut the remaining melon with skin into thin pieces. Finely chop the almond brittle.
Stir in almonds. Spread almond mixture thinly on the aluminium foil and let it cool down. Cut the remaining melon with skin into thin pieces. Finely chop the almond brittle. Sprinkle Tiramisu with cocoa and sprinkle with brittle. Cut tiramisu into pieces and serve. Decorate with melon pieces and mint
waiting time approx. 3 hours