Crack each egg separating the yolk from the egg white and put them into individual mixing bowls.

Mix the egg white using an electric mixer until it becomes fluffy.

Add 2 tablespoons of white sugar to the egg yolk and mix it through until it forms a cream. Then add 500g mascarpone and mix once again.

Fold through the egg white using a spatula until it becomes smooth.

Dip both sides of a savoiardi biscuit into the mango juice, holding it flat for 3 seconds in total then cut it in half and place it into the bottom of a glass. Each layer needs 1 ½ biscuits.

Cover the biscuits with a few spoonful’s of cream then add a few chocolate chunks and a sprinkle of cocoa.

Add a few pieces of fresh mango on top and repeat the process until you reach the top of the glass.