Heat 55ml water with sugar and glucose to 120°C.
Whisk egg whites to soft peaks and slowly stream in the hot syrup while whisking.
Continue mixing the meringue for 15 minutes until the bowl is cool.
Preheat the oven to 190°C and line three baking trays.
Whisk yolks with half the sugar to ribbon stage and separately whisk whites with remaining sugar and salt.
Fold whites and flour into yolks, then pipe 11cm lines onto trays.
Sprinkle fingers with a syrup made from sugar and 100ml water before baking for 10 minutes.
Preheat oven to 200°C and line a Swiss roll tin.
Whisk yolks and sugar to ribbon stage, fold in flour and melted butter, and bake for 10 minutes.
Cut two 18cm circles from the cooled génoise sponge.
Heat milk, raspberry purée, and lime juice in a pan.
Whisk egg yolks and sugar, then Temper with the hot raspberry mixture and cook until thickened.
Stir in soaked gelatine and leave to cool.
Fold whipped cream and 120g meringue into the raspberry base, then chill.
Line a 20cm tin with cling film and place one génoise disc in the bottom.
Line sides with trimmed sponge fingers, add raspberry bavarois, and chill until set.
Repeat the bavarois process using mango pulp, milk, lime, yolks, sugar, gelatine, cream, and 120g meringue.
Place the second sponge disc over the raspberry layer and pour over mango bavarois.
Boil mango purée for jelly, stir in gelatine, and pour over the set mango bavarois.
Unmould and decorate with meringue rosettes, raspberries, mango slices, and gold leaf.