First separate the eggs and beat the egg white with a pinch of salt until frothy. Slowly pour in half of the sugar and beat very stiffly.
In another bowl, beat the egg yolks with the remaining sugar and vanilla sugar until a thick cream is formed. Then stir in the quark and semolina thoroughly until you have a homogeneous mixture. Finally, carefully fold in the egg whites (for example with a wooden spoon) without the mass collapsing.
Wash the lemon with hot water and scrape off the peel over a fine grater and add to the quark mixture.
Butter a sufficiently large casserole dish and fill in the quark mixture. Peel the mangoes, which are not too soft, with a peeler and cut into thin wedges from the core. Spread the mango slices evenly on the quark. Scatter the brown sugar over the mangoes.
Bake the casserole at 180 ° C top and bottom heat (convection around 160 ° C) for about 40 minutes (depending on the amount of mixture in the pan) on the middle rack, until the surface is lightly browned and the sugar is caramelized.
Serve warm.
Of course, you can also use other wonderful fresh fruit such as raspberries, peaches, plums, apricots or the like. If you use canned fruit, you should reduce the sugar if necessary. It is important to use soft wheat semolina for the quark mass and mix it in properly - otherwise it may become too crumbly and grainy.
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