I am making a cake for a friend's daughter this coming weekend. The cake is a simple white butter cake and I'm planning to fill it with alternating layers of a fresh mango filling and a mango mousse. I have two recipes for a mango mousse, one incorporates an Italian meringue and the other does not. What I am trying to understand is 'Does including the Italian meringue increase the stability of the mousse or does it simply have a flavor/texture effect?'. Alternately, does anyone have a really reliable mango mousse recipe that can hold up in a layer cake and under fondant? Your help is greatly appreciated, I need to figure this out in the next few days. Thank you!