Cut the mango pulp from the stone, peel and cut into pieces. Puree mango and orange juice. Halve the passion fruit. Remove the pulp with a spoon and stir into the mango puree.
Stir mascarpone, sugar, lemon juice, vanillin sugar and quark until smooth. Stir in sauce powder. Whip cream until stiff and fold in. Spread the edges of a bowl thinly with sugar syrup, then dust with cocoa.
Coarsely crumble the Amarettini and line the floor with it. Pour in cream. Pour part of the sauce over the cream. Add the rest of the sauce separately. Dust cream with cocoa.