Remove the gelato from the freezer and let stand for 15 minutes.
Meanwhile, line a 9-inch round springform pan with plastic wrap and bring it up and over the sides of the pan.
Cut the dome off the sponge cake to make it flat.
Slice the cake horizontally into two halves.
Place one-half of the genoise sponge cake on the bottom of the pan.
Spread three-quarters of the PGI Mango Gelato over the cake layer.
Smooth the top with a spoon or reverse spatula.
Spread three-quarters of the PGI Coconut Gelato over the PGI Mango Gelato. Smooth.
Place the other half of the sponge cake on top.
Cover the pan, then freeze for at least 6 hours.
Unmold the cake and remove the plastic.
Cover the cake with Real Whipped Cream.
If desired, pipe whipped cream decorations on top.
Place the cake back in the freezer for 20 minutes before