Drain the mandarins and collect the juice. Whip the cream until stiff with 1 packet of whipped cream. Mix the quark, mascarpone, sugar and 5 tablespoons of mandarin juice until smooth. Carefully fold in the cream.
Crumble half of the brown cakes in a glass dessert bowl (preferably with a fork). Drizzle some juice on the cake with a spoon. Spread the tangerines on top. Spread half of the cream on the fruit. Place the remaining brown cake crumbled on top and drizzle with some juice again. Spread the fruit on top and spread the rest of the cream. Garnish with a few remaining mandarins.
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