Line the bottom of a springform pan (26 cm Ø) with baking paper. Spread 150 g Amarettini on top. Separate the eggs. Beat egg white and salt until stiff, while pouring in 2 heaped tablespoons of sugar. Beat egg yolk, 50 g cream and 2 heaped tablespoons of sugar until fluffy. Pour the beaten egg whites on top, sieve the flour and baking powder on top and fold everything in. Brush into the mould. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 15 minutes. Cooling down
Chopping chocolate. Soak gelatine in cold water. Peel mango, cut flesh into slices from the stone, dice. Mix 300 g crème fraîche, yoghurt, 60 g sugar and vanillin sugar. Squeeze the gelatine, dissolve at low heat. Stir 2-4 tablespoons of cream into the gelatine, then stir into the rest of the cream. Whip 250 g cream until stiff. Fold cream first, then mango and chocolate into the cream
Close the cake ring around the sponge cake. Spread the cream on top, possibly in a dome-shaped pattern. Chill for at least 4 hours.
Crumble the meringue. Spread the edge of the cake with 100 g crème fraîche. Press 50 g Amarettini to the bottom edge. Decorate the cake with meringue, chocolate shavings, mint, mango wedges and cubes