First you put a layer of ladyfingers in a baking dish (mine has a capacity of 4 liters) and sprinkle half of the limoncello on it. How much of it you use in total is up to you, I recommend 100-150 ml. Alternatively, you can also use multivitamin juice or something similar if you want it to be alcohol-free.
Remove the kernel and peel from the mangoes and dice them. You then distribute 3/4 of it on the soaked ladyfingers. Then put another layer of the biscuits on top and drizzle them with limoncello again.
For the cream, whip the cream until stiff and mix it with ricotta, sugar, vanilla sugar and low-fat quark. Rub off the zest of the lime, put it aside and pour half of the lime juice into the cream. Mix again briefly and distribute on the ladyfingers.
Finally, decorate the tiramisu with the remaining mango pieces and the lime zest zest.
Before consuming, you should let the dessert steep for a few hours.
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