Mango tiramisu with cantuccini

Ingredients for 8 servings:

• 2 cans of mangoes (425 ml each)
• 250 g mascarpone
• 500 g low-fat curd cheese
• 7 tbsp sugar
• 8 tbsp juice (mango-passion fruit juice)
• 150 g biscuits (cantuccini)
• 3 tbsp orange liqueur
• 3 tbsp almond flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Drain the mangoes, reserving the juice. Finely dice 4 mango slices. Puree the rest. Mix the mascarpone with the quark, 4 tablespoons of sugar, 4 tablespoons of mango and passion fruit juice, and 4-5 tablespoons of the reserved mango juice until smooth. Roughly chop the biscuits. Spread half on the bottom of a shallow baking dish. Drizzle with the remaining mango and passion fruit juice and the liqueur. Spread half of the cream on top. Spread all but 4 tablespoons of the mango puree on top. Sprinkle the remaining biscuits over the top and spread the remaining cream on top. Chill for about 3 hours. Caramelize 3 tablespoons of sugar in a pan until golden brown. Stir in the almonds. Spread the brittle on oiled aluminum foil and let cool. Then break into pieces. Decorate the tiramisu with mango cubes, the remaining mango puree, and the brittle.