Place the transparent sheet in the cake pan. Set aside some raspberries. Heat up the Elle & Vire Whipping Cream with vanilla. In a bowl, whisk together the sugar and the egg yolks, then add the Maïzena® mixed in the cold milk. Pour the cream and mix.
Heat the mixture over low heat, stirring to thicken. Out of the fire, add the softened gelatin in cold water and white chocolate. Mix well and let cool.
Whisk the Whipping Cream with Elle & Vire Mascarpone and mix with the white chocolate cream.
Pour 1/3 of the cream into the bottom of the pan, put in the freezer 20 min. Create a groove in the center, arrange half of the mixed fruit and some raspberries. Pour the second third of the cream and repeat the process. Apply the rest of the preparation on top.
Cut the Genoise to the size of the pan and place on the cream. Place in the freezer for 5 hours, then refrigerate 20 minutes before serving. Unmold, cut the ends of the log, decorate with the remaining mango and raspberries, chocolate chips, fruit beads and sugar.