Grease the pans with butter or oil or shortening + flour and keep aside.

In a bowl add all purpose flour, baking powder, baking soda and salt, mix them well and keep aside.

In another mixing bowl add thick curd/unflavored yogurt and sugar.

Whisk them both until sugar incorporates well with yogurt.

Later add oil, condensed milk, and milk to yogurt mixture.

Now to this wet mixture add the dry ingredients mixture in three batches.

Once done do pour the cake batter equally in three 6" cake pans.

Bake in preheated oven @350F/180C for 20-22 minutes.

Check the doneness by inserting toothpick at the center of the cake, if it comes out clear do cool over cooling rack.

Let them cool for 10 minutes later release the cake from cake pans and let it cool completely.

Once cooled completely you can use the cake immediately or wrap it using cling film and store in freezer.

In a wide pan, add prepared fresh mango puree, sugar and lemon juice.

Simmer for 2-3 mins in low flame make sure it's not burnt.

Keep stirring and when it attains a rolling boil do remove from the flame.

Once cooled completely either use immediately or store in clean jar and refrigerate for later use.

Simmer water and sugar for 5 mins in low- medium flame.

I used the same preserve prepared pan.

Later add prepared mango preserve or store bought puree.

Adjust sugar if needed and when its hot do add lemon juice and remove from flame.

Mango whipping cream is purely optional. In Classic Tiramisu I took a portion of mascarpone whipped cream and soften to spreading consistency by adding whipping cream. You can do the same or just add mascarpone whipped cream as filling. But here in this recipe I took 1/2 cup whipping cream with 1/3 cup mango preserve, Cardamom powder and whipped to stiff peaks. Used this as filling for 2 layers. Store in refrigerator until use. You can add icing sugar but I felt sugar in the preserve's enough.

Cream the prepared mascarpone cheese, creaming prevents grainy texture in your frosting.

In another bowl add cold cream and whip until you see trials in it .

Once the cream gets thick you can see those trials.

Now add whipped mascarpone cheese, mango preserve, mango flavor and icing sugar.

Continue whipping until cream gets stiff peaks.

Unlike regular whipped cream this Mascarpone whipped cream thickens so quickly so do watch carefully while whipping and stop whipping at right time.

The Mango Mascarpone whipped cream has to be smooth, fluffy and spreadable consistency.

If not and frosting is too thick do adjust with mango preserve or milk.

If its gooey do adjust with powdered sugar.

Do chill the frosting until you apply over cake.

Thaw the cake on the day of frosting by keeping it at room temp for few hours.

After few minutes of thaw yet its firm do trim/level the cake.

Its easy to trim when they are cold where you get less crumb as well .

I use regular knife to trim but you can use professional cake leveler as well.

Start levelling form one side and continue inserting the knife to the next end .

While doing this do rotate the cake stand to get even top layer.

Once done , carefully remove the trimmed portion.

Actually I used those top trimmed portion in another dessert will update the link after I post it.

Do watch the Video tutorial at the end of the post to get clear idea on it.

Do start working on the cake, details follow...

Once layers of cake sponge, mango nectar, mango whipped cream and mango mascarpone frosting are ready do start assembling the cake.

Add a bit whipped cream to the center of cake board to hold the cake layers in position.

Now place the first layer in upright position.

Add generous mango nectar over it and on it sides.

Don't prick the first layer or you can gently prick holes just on the top of first layer and not very deep.

Since this is the last layer, it has to hold the weight of entire cake and don't make it so mushy.

But for other two layers prick holes all over the cake 3/4th and soak generously in the mango nectar.

Rest the layers for 30-40 minutes at room temperature to get soaked up well also do apply nectar twice or thrice as needed.

Actually during this rest time I whipped the frosting for this cake.

Later add dollop of whipped cream over nectar soaked first cake layer .

Spread the cream gently and don't intact with nectar while spreading .

Now place the second layer gently over it (placing upside down).

Now prick holes on the crust and apply mango nectar.

Let it sit 10 minutes before you add whipped cream filling.

Add dollop of mango whipped cream over second layer, level the whipped cream .

Now place the last layer and it also has to placed upside down.

Prick holes over the crust and apply mango nectar.

Align the layers and wipe excess cream all over the sides of the cake.

Let it chill for 10minutes before you frost.

Reserve 1/3-1/2 cup of frosting to decorate over the cake at last.

Add dollops of frosting over top of the cake .

Cover the cake with mango mascarpone whipped cream .

Start with more frosting and while smoothing you can wipe out excess.

You can make two coats , crumb coat chill for 30-40 minutes and then make second coat.

But I did only one coat of frosting for this cake.

While working if you feel the cream gets gooey do chill for 30 minutes and continue working on it.

So chill the cake whenever necessary.

Once done with smoothing the sides of the cake do smooth the top .

Add the reserved Mascarpone whipped cream to piping bag fitted with 1M tool tip.

Pipe over top of cake like shown at 90 degree angle.

I thought of piping cream to half of the cake and decorate rest with chocolate drip.

But kids expressed their views and changed a bit according to their desire.

Finally piped all over top of the cake and added chocolate drip as well.

for the chocolate drip, melt the chocolate or waffles over boiling water.

Once its half melted do take it out form hot water and keep stirring.

If its tempered and looks glossy dilute the melted chocolate with a tsp shortening or oil.

The consistency is shown well in the video tutorial.

When melted chocolate is at room temperature add to bottle and pour over the edges of cake.

You can allow 8hrs for the sponges to soak well in nectar before cutting the cake.