1
Peel the entire mango, slice the mango fruit away from its pit and then cut it into small pieces. In a small pot, bring the mango pieces and a little water to a boil. Cook for 5 minutes. Use a blender, food processor or hand blender to puree the mango until completely smooth. Allow to cool.
2
Use a mixer or whisk to beat 2 egg yolks until lemon coloured. In a separate bowl, use a spatula to combine the mascarpone and quark until smooth. Pour beaten egg yolks into the mascarpone and quark mixture. Now whip the cream with the sugar until it forms soft peaks. Then use a spatula to fold the sweetened whipped cream into the mascarpone mixture.
3
Pour half of the mango puree into a rectangular casserole dish. Evenly distribute a bit more than half the lady fingers over the mango puree. Then evenly pour half of the mascarpone mixture over the lady fingers. Break the remaining lady fingers in half crosswise, cover them with the mango puree, and distribute them over the mascarpone mixture. Pour the remaining mascarpone mix over the lady fingers. Cover and place in the fridge to set up.
4
Prepare the pomegranate. This is most easily done using the tip of a knife to cut the peel into four segments. Don’t cut all the way through the peel to avoid cutting into the pips. Break the pomegranate into four segments. Now use your fingertips to peel the pips apart from the segments and into a bowl. Then remove any remaining membranes from the pips. Sprinkle the tiramisu with these lovely deep red pomegranate pips. Enjoy this splendid dessert!
