Exotic Mango Coconut Tiramisu

Ingredients

• 1 sheet gelatin
• 1 Organic Lime
• 1 cup Exquisa (natural quark cream 0.2% fat)
• 150 g sugar
• 250 g whipping cream
• 2 mangoes
• 14 coconut‑flavored digestive biscuits (18 g each)
• 100 ml passionfruit juice
• 25 g coconut chips

Instructions

1. 1.

   Soak gelatin in cold water. Wash lime hot, dry and finely grate the zest. Mix Exquisa quark cream with sugar, juice of half a lime, and about ¾ of the lime zest. Squeeze out excess liquid from gelatin, dissolve it in a small pot with 2 tablespoons quark cream, then stir into the remaining mixture. Whip cream stiffly and fold into the quark mixture.

2. 2.

   Peel mangoes. Slice the flesh of 1½ mangoes thinly. Dice the rest and refrigerate covered. Line the bottom of a 23×23 cm (5 cm high) mold with digestive biscuits. Drizzle biscuits with 50 ml passionfruit juice, top with half the mango slices, and spread half the cream evenly over them. Layer remaining biscuits, passionfruit juice, mango slices, and cream in the same fashion. Refrigerate overnight.

3. 3.

   Spread coconut chips on a baking sheet, roast in a preheated oven at 200 °C (175 °C fan) for 3–4 minutes, then cool on a wire rack. Garnish tiramisu with mango cubes, coconut chips, and remaining lime zest.