Drain peaches. Soak ladyfingers in peach juice and liqueur. Beat cream with 1 tablespoon of sugar until stiff. Whisk quark, mascarpone and remaining sugar until smooth, fold in cream. Place 1/4 of cream into a piping bag with a star tip.
Line round baking dish with soaked ladyfingers, spread with half of peach slices and 3 tablespoons of brittle. Spread with half of cream and smooth. Repeat layers. Pipe cream decoratively on top and garnish with remaining brittle. Serve.