Step 1: Prepare the Gelatin

1. In a small bowl, add 60 g cold water and sprinkle 1 tablespoon gelatin powder evenly over the surface.

2. Let it sit undisturbed for at least 5 minutes until the gelatin blooms (absorbs the water and becomes jelly-like).

3. Tip: Ensure the water is cold to help the gelatin bloom properly without clumping.

Step 2: Set Up the Pan

1. Line a 9-inch springform pan with a strip of parchment paper or clear acetate around the inner sides, securing the seam with tape to form a smooth wall.

2. Cut about ¼ inch off one end of 20–24 ladyfingers to create a flat bottom. Arrange them vertically around the sides of the pan, sugared side facing out, to form a tight ring.

3. Arrange a layer of ladyfingers on the bottom of the pan, cutting to fit as needed to cover the base completely. Set aside.

4. Tip: Press the ladyfingers gently against the parchment to ensure they stay upright.

Step 3: Make the Mango Mousse

1. In a large mixing bowl, combine 350 g whipping cream, 30 g powdered sugar, and 1 teaspoon vanilla extract. Use an electric hand mixer to whip on medium speed until firm peaks form (about 3–5 minutes). Set aside.

2. Microwave the bloomed gelatin for 15 seconds until it melts into a clear liquid (stir to ensure no lumps).

3. In a blender, add 400 g mango chunks and the melted gelatin. Blend until smooth and pureed (about 30 seconds).

4. Immediately fold the mango puree into the whipped cream with a spatula, mixing gently until no streaks remain. Work quickly to prevent the gelatin from setting.

5. Tip: Fold gently to keep the mousse light and airy, and blend the mango puree just before adding to avoid gelatin setting.

Step 4: Assemble the Cake

1. Pour half of the mango mousse into the prepared pan over the bottom layer of ladyfingers. Smooth the top with a spatula.

2. Arrange another layer of ladyfingers over the mousse, cutting to fit as needed to cover the surface.

3. Pour the remaining mango mousse over the second layer of ladyfingers and smooth the top with a spatula.

4. Cover the pan with plastic wrap and chill in the fridge for at least 4 hours, preferably overnight, to let the mousse set.

5. Tip: Tap the pan gently on the counter after each mousse layer to remove air bubbles for a smooth finish.

Step 5: Make the Whipped Cream Topping

1. In a large mixing bowl, combine 300 g whipping cream, 30 g powdered sugar, and 1 teaspoon vanilla extract.

2. Use an electric hand mixer to whip until firm peaks form (about 3–5 minutes).

3. Transfer the whipped cream to a piping bag fitted with a large round tip (or snip off the tip of a plastic bag).

4. Tip: Chill the bowl and whisk for faster whipping and a fluffier texture.

Step 6: Decorate and Serve

1. Remove the cake from the fridge and carefully release it from the springform pan. Peel away the parchment or acetate.

2. Pipe the whipped cream over the top of the set mousse in swirls, rosettes, or a smooth layer.

3. Scatter 200 g mango chunks over the whipped cream for a fresh, colorful garnish.

4. For clean slices, freeze the cake for 30 minutes before cutting with a sharp, warm knife (run under hot water and wipe dry).

5. Tip: Slice carefully to keep the ladyfingers intact and show off the beautiful layers.