Peel the mango and pineapple and cut them into cubes, keeping a third of the pieces to decorate the yule log. Soak the gelatin in cold water. Heat the milk and dissolve the drained gelatin.

Separate the egg whites from the yolks. In a mixer with a whisk attachment, beat the yolks with the sugar. Add the mascarpone and the milk/gelatin mixture. Pour the mixture into a bowl and wash and dry the mixer bowl.

In a mixer, beat the egg whites with a pinch of salt until stiff peaks form. Using a spatula, gently fold the egg whites into the mascarpone mixture.

Line a loaf pan with plastic wrap, then stand the ladyfinger cookies upright along the four sides. Place some mango and pineapple pieces, then pour half of the mascarpone mixture. Lay some ladyfinger cookies lengthwise, add some fruit pieces, and finish with the remaining cream. Refrigerate for at least one night.

Unmold the yule log and decorate with fruit cubes (passion fruit, pineapple, dragon fruit), meringues, etc.