Step 1

Beat the eggs with the sugar, using an electric hand mixer, for at least 15 minutes; in the end you should have an airy yet firm foam.

Step 2

Sift the flour twice with the cocoa and then add this to the beaten eggs, folding it in gently with a spatula so as not to deflate the batter.

Step 3

Generously butter and flour a baking sheet lined with parchment paper. Pour on the batter, making sure the layer is even and at least 1/3-inch thick. Bake at 345-350°F for 18-20 minutes.

Step 4

Remove from the oven, unmold the sponge cake and let it cool.

Step 5

Cut it into 3 discs (17 inches in diameter). Soak the gelatin in a bowl of water. Purée 4 ounces of the mango. Line a zuccotto mold (7 inches in diameter, 3 1/2 inches high) with plastic wrap. Cut the rest of the mango in thin slices and use these to line the zuccotto mold, creating a flower shape on the bottom and a band around the top edge.

Step 6

Melt the white chocolate. Heat the milk, add the gelatin, squeezed out, and stir, off the stove, until dissolved. Add the milk to the melted chocolate and blend briefly with an immersion blender, finally add 4 ounces of puréed mango and purée everything together. Transfer this mixture to a bowl, make sure the temperature is not higher than 86 °F and add in the whipped cream (mousse).

Step 7

In the mold lined with mango, add a layer of mousse and a disc of sponge cake, trimming the edges if necessary. Repeat this process twice, ending with the sponge cake to close the zuccotto. Refrigerate for 12 hours. Ideally, you should prepare it the day before.

Step 8

Take the zuccotto out of the fridge 30 minutes before serving.