Prepare the tin
Line the base of the tin (approx. 24 cm in diameter) with baking paper, coat the sides with oil and line with cling film.
Melt the butter. Finely crush the sponge fingers. Place the gelatine in cold water for approx. 5 mins.
Mix the butter and biscuits, spread over the prepared tin base, press down firmly.
Thoroughly mix the quark and sugar. Rinse the lime in hot water and pat dry. Grate in the lime zest. Press out the juice and stir in.
Bring the water to the boil. Drain the gelatine, dissolve in the water, mix together with 5 tbsp of the mixture and immediately stir into the remaining mixture.
Beat the cream until stiff, fold into the quark mixture, spread across the tin base, chill for approx. 15 mins.
Very thinly slice the mango and arrange on top of the mixture.
Strain the passion fruit flesh into a small pan. Add 1 tbsp of seeds. Place ½ a sheet of gelatine in water.
Add the drained gelatine, dissolve over a low heat, stirring. Drizzle the passion fruit juice over the mango slices, cover and chill for about 4 hours.