Triple-Filling Mousse Cakes

Whip the cream cheese with heavy cream, then fold in the condensed milk and vanilla.

Gently whisk the dissolved gelatin into the mixture and whip until a stable mousse forms.

For the first filling, melt the sugar into caramel, toss in the finely diced banana, caramelize, transfer to a piping bag, and let cool.

For the second filling, combine the mango puree and pieces with starch, simmer until it reaches a jam-like consistency, transfer to a piping bag, and let cool.

For the third filling, warm the raspberries with sugar, add the citric acid and starch, simmer until thickened, transfer to a piping bag, and let cool.

Pipe the mousse into the molds, sink the fillings into the center, top off with more mousse, and freeze overnight.