1. Slice mango into halves - remove the seed.

2. Scoop out the flesh and transfer to a food processor.

3. Add the thawed raspberries and sugar, then puree until smooth.

4. Dissolve unflavored gelatin in cold water, then microwave on high for 30-40 seconds.

5. Stir well and let it cool for 5 minutes.

6. Mix together the gelatin and fruit puree.

7. Add the whipped cream topping and fold until smooth.

8. Refrigerate for 2 hours.

9. FOR THE CAKE: Using an electric mixer, beat eggwhites with half of the sugar until stiff.

10. In a separate bowl, beat eggyolks with remaining sugar until light and fluffy.

11. Combine eggwhite and egg yolk mixtures in a bowl, then fold in the flour and mix gently until smooth.

12. Preheat oven to about 425 F or 220 C. Line up a sheet of wax paper on a baking tray.

13. Spread the egg mixture flat on the paper, roughly forming a square or rectangle.

14. Bake in the oven for 4-5 minutes using top heat.

15. Once the cake starts to slightly brown, remove from oven, then let it cool for about 2 minutes.

16. Spread the fruit mixture evenly on top of the cake base, then roll up to make a log. Garnish with any leftover fruit icing.

17. Chill for 3-4 hours before serving.

18. Optional: You can decorate with icing and berries.