Get ready first leaf: beat the eggs very well with the sugar until they double in volume, then add the vanilla essence and sifted flour and mix lightly with a spatula until completely homogenous. Wallpaper the tray with a detachable bottom with a diameter of 26 cm with baking paper greased with a little butter, then pour the composition on the counter and bake for about 15-20 minutes. Remove from the pan and leave to cool.
Diploma cream: rub the yolks with the sugar in a bain marie, then add the milk and white chocolate, mix everything until you get a cream that is not very thick. The gelatin is soaked in the canned syrup plus 100 ml of water, then put on low heat until dissolved, but without boiling. Put to cool. Whip the cream hard.
In a large bowl put mascarpone cream, whipped cream, gelatin and the mixture of yolks and chocolate. Mix everything very well with the mixer.
The tray in which I baked the top is lined with plastic wrap, pour half of the cream composition, put the fruit from a can on top, then put the other half of the cream and the other can of fruit. Place the top on top and cover with foil. Leave to cool for about 3 hours. Garnish with whipped cream and fruit.