Preparation Method:
Preparation of the sponge cake: Preheat the oven to 200°C. Whisk the eggs and sugar until foamy, then gently add the sifted flour. Spread on a baking sheet lined with parchment paper and bake for 12 minutes. Leave to cool and cut to the size of the mold.
Assembly: Line the frame with film, place the ladyfingers soaked in mango juice around it and place the sponge cake at the bottom.
Mango mousse: Dissolve the softened gelatin in the hot mango puree, leave to cool. Beat the egg whites until stiff, then the syrup at 110°C to obtain an Italian meringue. Whip the cream, incorporate it into the mango with the meringue and diced mango. Pour onto the sponge cake, freeze for 1 hour.
Mango mirror: Dissolve the gelatin in the hot mango puree, spread over the frozen mousse.
Additional Tips:
To store the charlotte, cover and refrigerate. It keeps for 3 days.
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