Instructions for the mango bavaroise:

1. Purée the Frucaps mango fruit filling with a hand blender and make sure the filling is at room temperature.
2. Stir the water through the Damco mousse fond neutral.
3. Mix this mass with the mango purée, beat in half of the whipped cream and then fold in the other half of the whipped cream.

Instructions for sponge cake:

1. Mix everything in a machine with the whisk at the highest speed for 8 minutes until light and airy and then run at the lowest speed for 2 minutes.
2. Spread thin layers of batter and bake. 

Instructions for the raspberry cream:

1. First add a small amount of the Frucaps raspberry filling into the cream and mix, being careful to maintain the structure of the cream.
2. Once mixed, add the rest of the filling with a spatula.

Instructions for the filling:

1. Spread the raspberry cream 1 cm thick on a 1 cm thick sponge cake and place another 1 cm sponge cake on top.
2. Place in the freezer and cut a 15 x 15 cm piece from it.
3. Use this as a filling.

Putting it all together:

1. Fill the form with the mango bavaroise and press the filling into it.
2. Smooth the shape off and place in the freezer overnight.
3. Heat Chocuise souplesse pistacchio up to 40°C, stir in 10% vegetable oil.
4. Remove the cake from the tin and place it on a rack.
5. Spray the cake with the liquid Chocuise souplesse pistacchio.
6. Finish to your own preference.