Beat the egg whites and add the caster sugar in one go as soon as they are firm.

Combine the almond powder and sugar in a large bowl and fold in the whipped eggs.

Add the lime zest.

Fill the pastry bag.

Preheat the oven to 180 ° C.

On a sheet of baking paper, trace the outline of the mold in pencil then fill the mold by making lines with the pastry bag.

Sprinkle with icing sugar.

Bake for 10-12 minutes.

Serve immediately out of the oven on a rack to prevent the dacquoise from softening as it cools.

Squeeze the limes.

Rehydrate the gelatin sheets by dipping them in a bowl of ice water.

Heat the lemon juice with the zest of a lime.

At the first broths, remove from heat.

Add the gelatin sheets, stir until melted and set aside.

Whip the liquid cream into whipped cream.

Gradually incorporate the lemon juice which will have cooled a little.

Finely mix the mango flesh.

Heat up.

Blanch the egg with the sugar (mix together).

Pour in the mango mixture and mix.

Put on low heat, until the mixture thickens.

Add the butter.

Rehydrate the gelatin sheets by soaking them in ice water.

Wring out the leaves and dissolve them in the mango mixture after removing it from the heat.

Take the log out of the fridge.

Using a large spoon, scoop out to add the mango insert.

Pour the insert once it has cooled (so as not to melt your log)

Place the dacquoise and leave in the fridge for 2-3 hours.

Rehydrate the gelatin by dipping the leaf in a bowl of ice water.

Bring the water to a boil with the sugar.

Remove from the heat and add the gelatin.

Let cool, stirring regularly so that the topping is not too solid (and therefore will not be able to serve as a topping) but not too hot (so as not to melt the log)

Unmold the log. Place on a wire rack over a drip pan (to collect the topping that will flow).

Cover the log with the neutral glaze