Preparation

• Let’s start by preparing the sponge roll.

  In a bowl, beat the egg yolks and sugar with a whisk until they become frothy.

  Separately, whip the egg whites, adding a pinch of salt.

  Add the sifted flour to the egg mixture, always beating with the whisk.

  Fold in the whipped egg whites and gently mix with a spatula to combine the ingredients well.

  Place a sheet of parchment paper on the baking tray, dim. in. 14.5×12.2, and pour the mixture over it, trying to level it as much as possible.

  Bake at 350°F for about 10 minutes, always do the toothpick test.

  Put the water with the sugar in a glass and heat it for a second in the microwave at medium power.

  Let it cool slightly, then add a tablespoon of lemon juice.

  Remove the base from the oven and brush it with the sugared water using a kitchen brush.

  Spread the jam evenly over it and roll the sponge from the shorter side.

  Now spread a thin layer of custard on top and add the triangle (which you obtained by cutting out the number 4) on the upper left part to complete the number one, attaching it with a bit of cream.

• Prepare two more sponge cakes a bit thicker; for each, you’ll use 4 eggs, 120 g of sugar, and 160 g of flour.

  For preparation, follow the procedure indicated in the written recipe above for the fig jam roll.

  Slightly soak them with the sugared water.

  Prepare the custard separately by putting 500 ml of milk in a saucepan, a packet of vanilla powder, and heat until it almost boils. In a bowl, put the 4 egg yolks with 100 g of sugar and beat with a whisk. Then add 50 g of flour and whisk again until well combined. Gradually pour the hot milk into the egg and sugar mixture, stir and then put everything back in the saucepan; cook, stirring continuously with the whisk, until it thickens well. Put in a bowl, cover with plastic wrap, and let cool. Add the preferred color of powdered food coloring (I used red).

• Now proceed with the assembly: take a base of sponge cake and spread some spoonfuls of custard over it, then add diced mango.

  Place the other sponge base on top and cut out the number four with a sharp knife.

  Remove the excess part, keeping a triangle aside to complete the number one.

  Spread a very thin layer of custard on the surface and edges of the number four.

• I cut small rectangles from the excess sponge and decorated them with a piping bag, making cream dollops prepared with 2 egg yolks, 50 g of sugar, 25 g of flour, and 250 ml of milk. Here’s what I achieved!!

  

• Peel the fruit, cut it into not-too-thin slices, and create geometric shapes (rectangles, triangles, rhombi, squares).

  Place the fruit pieces on both the number one and number four, trying to cover the entire surface.

  Refrigerate until it’s time to serve.