Summary

Ingredients

• 2 cans mango (s) (45 ml each)
• 250 g mascarpone
• 500 g low-fat quark
• 7 tablespoon sugar
• 8 tablespoon juice, (mango-passion fruit juice)
• 150 g biscuit (s), (Cantuccini)
• 3 tablespoon orange liqueur
• 3 tablespoon almond flakes

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Instructions

1. Drain the mangoes, collecting the juice. Finely dice 4 slices of mango. Puree the rest.
2. Mix the mascarpone with quark, 4 tablespoons of sugar, 4 tablespoons of mango-passion fruit juice and 4-5 tablespoons of the collected mango juice until smooth.
3. Roughly chop the cantuccini. Spread half on the bottom of a flat baking dish. Drizzle with the remaining mango-passion fruit juice and the liqueur. Spread half of the cream on top. Spread the mango puree on top except for 4 tablespoon. Scatter the rest of the cantuccini on top and spread the rest of the cream on top. Chill for about 3 hours.
4. Caramelize 3 tablespoons of sugar in a pan until golden brown. Stir in the almonds. Spread the brittle on oiled aluminum foil and let it cool down. Then break into pieces. Decorate the tiramisu with the mango cubes, the remaining mango puree and brittle.