Preheat the oven to 350° Fahrenheit

Separate egg whites and egg yolks. Set the egg yolks aside.

Beat the egg whites until stiff peaks are reached. Gradually add in sugar, one teaspoon at a time, until stiff and glossy

Mix in lemon and vanilla extracts into the egg yolks.

Fold the egg yolks into the egg whites until combined. Sift flour, cornstarch, and salt over the egg mixture and fold until combined.

Using a piping bag, cut the tip of the piping bag to have a ½ inch opening. Pipe into 3-inch length logs. Pipe the logs to be close / touching until the sponge is 6 ¼ inches in width. Sprinkle with powdered sugar.

Bake for 10 minutes. Rotate the baking sheet and then bake for another 5 minutes.

Let cool, create an acetate tube and line the inside of the tube with the sponge. Cut off excess sponge to even out bottom.

Soak the gelatin in 2 teaspoons of cold water.

Pour half of the mango puree into a pan (if you have the mango but need to puree it, see notes). Stir in sugar and stir over a low heat to dissolve the sugar.

Remove pan from heat and stir in gelatin until dissolved. Add in the remaining mango puree. Let cool until warm but not hot.

In a large bowl, whisk the heavy whipping cream until soft peaks are reached.

Fold the puree into the cream.

Pour into the center of the savoiardi sponge tube and let set.

Soak the gelatin in 2 teaspoons of cold water.

Pour half of the lychee puree into a pan (if you have the lychee but need to puree it, see notes). Stir in sugar and stir over a low heat to dissolve the sugar.

Remove pan from heat and stir in gelatin until dissolved. Add in the remaining lychee puree. Let cool until warm but not hot.

In a large bowl, whisk the heavy whipping cream until soft peaks are reached.

Fold the puree into the cream.

Pour into the center of the savoiardi sponge tube (on top of the mango mousse) and let set.

Soak the gelatin in 2 teaspoons of cold water.

In a large bowl, whisk together egg yolks, vanilla extract, and sugar until pale and cream.

In a medium pan, heat heavy whipping cream on a low heat until almost boiling. Remove from heat if tiny bubbles are starting to form.

Slowly pour hot cream into the egg yolk mixture while continuously whisking. Pour it back into the saucepan and heat until thickened but not boiling.

Remove from heat and stir in gelatin and puree. Strain into a heat proof bowl and let cool.

Melt white chocolate candy melts in the microwave on 30 second bursts. Once melted, line each cavity of a semi-circle mold with the chocolate. Fill with the raspberry custard. Place in fridge and let set.

Place spheres on top of the lychee mousse. Remove acetate and replace with a ribbon.