Fold the mango purée and the yuzu purée into the Italian meringue, which has been prepared in advance and allowed to cool. Finish the mixture by folding in the whipped cream along with the seeds from the vanilla bean.
Pour the semifreddo into a steel ring lined with a band of biscuit decorated in a cigarette roll pattern. Freeze completely, then decorate as desired.
Serve at -10°C.
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