Instructions

1. Cut the sponge cake into long strips and line the bottom of a deep glass dish with half of them.
2. In a small bowl, dissolve the coffee in 2 Tbsps of hot water. Once cooled, stir in the coffee liqueur, then drizzle half the mixture over the sponge in the dish.
3. In another bowl, mix the quark, brown sugar, and vanilla extract until smooth and creamy. Spread half of this mixture over the coffee-soaked sponge and smooth the surface with a spatula.
4. Place the remaining sponge strips on top, drizzle with the rest of the coffee mixture, and spread the remaining quark cream evenly over it. Use the back of a spoon to create soft swirls on the surface.
5. Cover the dish with plastic wrap and refrigerate for at least 2 hours so for the flavours to blend.
6. Before serving, dust the top with cocoa powder and decorate with chocolate-covered coffee beans, if desired.