Preparation

• Let’s start by preparing the biscuit roll.

  In a bowl, beat the egg yolks and sugar with a whisk until fluffy.

  Separately, beat the egg whites until stiff, adding a pinch of salt.

  Add the sifted flour to the egg mixture, continuing to beat 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 oven tray, dim. 14.6×12.2 inches, and pour the mixture on it, trying to level it as much as possible.

  Bake at 356°F for about 10 minutes, always perform the toothpick test.

  Place water and sugar in a glass and heat for a second in the microwave at medium power.

  Let cool slightly and 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 on top and roll the sponge cake from the shorter side.

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

• Prepare two more slightly thicker sponge cakes, using 4 eggs, 4.2 oz of sugar, and 5.6 oz of flour for each.

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

  Lightly moisten them with the sugared water.

  Separately prepare the custard cream by placing 16.9 fl oz of milk in a saucepan, a packet of vanillin, and heat until it almost boils. In a bowl, beat the yolks of 4 eggs with 3.5 oz of sugar and a whisk. Then add 1.8 oz of flour and beat again with the whisk until everything is well combined. Pour the hot milk little by little into the egg and sugar mixture, stir, and then put everything back into the saucepan, cook, stirring continuously with the whisk, until it thickens well. Place in a bowl, cover with plastic wrap, and let cool. Add the powdered food coloring of the preferred color (I used red).

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

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

  Remove the excess part, keeping a triangle aside that you will use to complete number one.

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

• I cut small rectangles from the excess sponge cake part and decorated them with a syringe by making custard cream tufts prepared with 2 yolks, 1.8 oz of sugar, 0.88 oz of flour, and 8.45 fl oz of milk. Here is what I got!!

  

• Peel the fruit, cut it into not too thin slices, and carve out geometric shapes (rectangles, triangles, diamonds, squares).

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

  Refrigerate until serving.