Exotic Light Mango Coconut Tiramisu
Soak gelatin in cold water. Wash lime in hot water, dry and finely grate peel. Mix Exquisa Fromage Frais Natural with sugar, juice of half a lime and approx. 3/4 lime zest. Squeeze gelatine, dissolve in a small saucepan with 2 tablespoons of Exquisa Fromage Frais Natural and stir into the remaining cream. Whip cream until stiff and fold into QuarkCreme.
Cut mangoes from stone and peel. Cut flesh of 1 1/2 mangoes into thin slices. Dice the rest and cover and refrigerate. Line bottom of a baking dish (23 x 23 cm; 5 cm high) with rusks. Drizzle rusk with 50 ml passion fruit juice, top with half of the mango slices and spread half of the cream evenly on top. Layer remaining rusk, passion fruit juice, mango slices and cream in the same way. Refrigerate overnight.
Spread coconut chips on a baking sheet, toast in a preheated oven (E-heater: 200°C/ convection oven: 175 °C) for 3-4 minutes and let cool on a cooling rack. Decorate tiramisu with mango cubes, coconut chips and remaining lime zest.