Peel and core the apples and cut into small cubes. Then heat together with the vanilla sugar in a small saucepan without adding any liquid, simmer for a few minutes, then pour off the liquid.
Make the cream from the mascarpone, quark, marzipan and the 2 egg yolks. If the marzipan cannot be stirred, simply heat it up briefly in the microwave.
Place a layer of ladyfingers in a baking dish and drizzle with the mixture of espresso and amaretto. Don`t get too wet. This is followed by a layer of quark and marzipan cream, then spread the apple mixture on top. Now there is another layer of ladyfingers, then another layer of quark and marzipan cream.
Put in the fridge for at least 4 hours, preferably overnight. Sprinkle with cocoa powder before serving.
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