1. Cut the baked chiffon cake into two pieces and set aside
2. The cheese is softened by holding water and then mixed with milk until it is smooth. It becomes a cheese paste and fish film. Soak it in ice water. Dissolve in heat-insulated water and make a slurry. Take 1/3 of it in the refrigerator and freeze to form a hard block. Add the paste to the cheese paste and use a whisk to beat the cream to 60-70%. After mixing the cheese paste and the whipped cream, add the melted fish film and mix well to form a mousse paste.
3. After spreading a layer of kiwi fruit on the side of the cake mold, add a slice of cake
4. Then pour the mousse into the cake mold, the amount is just enough to cover the cake slices below
5. Take out the frozen mango paste and place it in the center of the cake~
6. Pour in the mousse paste again, just enough to submerge the mango paste
7. Put the last piece of cake in the cake mold and pour in the remaining mousse batter
8. Finally, smooth the mousse and put the cake in the refrigerator for 2 hours. Finally, take out the cake and decorate it with fruits!
