Roast the grated coconut in a pan without fat until golden brown, take it out and let it cool down. Mix espresso, 2 tbsp. sugar, coffee liqueur and let it cool down. Mix mascarpone, quark, grated coconut and 75 g sugar. Cut mangos from the stone. Peel the flesh and cut into slices except for something to decorate. Line the bottom of a rectangular form (approx. 15 x 30 cm) with half of the lady fingers, sprinkle with half of the espresso and spread approx. 1/4 of the cream on top. Cover with mango, spread another 1/4 of the cream and cover with the rest of the lady fingers. Sprinkle the lady fingers with espresso and spread with the rest of the cream. Chill for about 3 hours. Cut the rest of the mango into slices or wedges. Dust the tiramisu with cocoa, cut into pieces and serve. Decorate with balm, coconut chips and mango
With 10 people:
waiting time approx. 3 hours