Mango Mousse Cake

Method for filling: cook egg yolk and 3 ounces sugar in a pan on low flame for 2 minutes.

Remove and add in it dissolved gelatin mixture, beat cream thick, beat egg whites with remaining 3 ounce caster sugar.

Now gradually fold in cream to the yolk mixture also fold in the beaten egg whites and the mango pulp, mix all well.

To assemble: Put the sponge at the bottom of a 9 inch loose bottom pan and pour the mousse filling.

Chill for 4 to 6 hours, decorate with fresh mango slices and whipped cream.