Whisk 3 eggs, 80g granulated sugar, a pinch of salt, and 1 tsp vanilla extract. Heat the egg mixture over a double boiler until it reaches 40-45°C and take it off the heat. Then, put a bowl of 25g butter and 25g milk into the warm saucepan.

Whisk the egg mixture until pale and thick, then reduce the speed and mix for another minute. Sift in 90g cake flour twice, folding gently until smooth. Fold it with warm milk and butter.

Line an 18cm round pan with parchment paper, pour in the batter, and tap to remove large bubbles. Bake at 170°C for 40-45 minutes and cool the cake on a wire rack.

Whisk 90g mascarpone, 450g cold heavy cream, and 40g powdered sugar until stiff peaks form. Chill the frosting while preparing the fruits (strawberries, kiwis, mangoes).

Rinse and dry the fruits, then cut them into small chunks. Let them sit on a kitchen towel to absorb any excess moisture.

Brush the first cake layer with sugar syrup, spread a layer of whipped cream, and add the fruit. Repeat the process for the second layer, using a different fruit arrangement.

Apply a crumb coat of cream to the entire cake, smooth the edges, and pipe a decorative border. Refrigerate the cake to set before adding extra fresh fruit and dusting it with powdered sugar.

After the cake has chilled and set, slice and enjoy the light, creamy layers filled with fresh fruits.