Separate the eggs. Beat egg whites into very stiff egg whites. Beat the egg yolks with sugar until lightly creamy. Add the cream cheese and quark to the egg yolk mixture and stir well. Finally fold in the egg whites. In the end, you should have a loose, somewhat foamy cream.
Dip the ladyfingers with the sugar side very briefly into the coffee (I pour half of the coffee into a deep plate so I can add more coffee later). Cover the bottom of the serving dish with half of the lightly soaked ladyfingers. The sugar side should face up. Spread half of the cream on top. Put another layer of ladyfingers and spread the second half of the cream on top and smooth it out. Put the tiramisu in the refrigerator, preferably overnight. Before serving, sift the cocoa thinly over the surface.
A few more tips: Be sure to use fresh eggs. Check the ladyfingers and cocoa powder for lactose! Do not sift the cocoa before it is chilled, otherwise it will not look nice.
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