Peel and quarter the apples and remove the core. Cut quarter into cubes. Cut the mango from the stone. Peel and dice the flesh. Peel ginger and grate finely. Soak 8 sheets of gelatine in cold water.
Caramelise 50 g sugar in a pot, add apple cubes and lemon juice and cook over medium heat, stirring occasionally, to a compote. Stir mango cubes and ginger into the apple compote.
Squeeze the gelatine, stir into the compote and dissolve. Let it cool down.
Soak 4 leaves of gelatine in cold water. Mix mascarpone, quark, vanilla pulp and 50 g sugar. Whip cream until stiff. Squeeze gelatine, dissolve, 3 tbsp. mascarpone
Fold in the cream.
Line a springform pan (20 cm Ø) with foil. Spread about 1/3 of the compote on the floor. Place the wafer rolls on the inner edge of the mould. Spread about half of the cream on the compote.
Layer half of the remaining compote and the rest of the cream on top, add the remaining compote and smooth it down. Cover the cake and chill for at least 5 hours.