1-Step 1: Make the Sponge Cake Begin with the base by separating the 2 eggs, then beat the egg whites until stiff peaks form. Add 60 grams sugar while beating to make it light and airy, then fold in the 2 egg yolks gently. Sift 60 grams flour and 1/2 teaspoon baking powder, mixing it into the egg mixture carefully. Bake in a 15-cm springform pan at 180°C for 30 minutes until a toothpick comes out clean, then let it cool and divide into three layers.

2-Step 2: Prepare the Coffee and Filling Brew 60 milliliters espresso coffee and sweeten it with 1 1/2 teaspoons of the divided sugar, allowing it to cool completely. Whip 300 milliliters whipping cream to hard peaks and chill it for stability. In another bowl, cream 250 grams mascarpone with 100 grams of the divided sugar until smooth, then add the 3 egg yolks one at a time, blending well.

3-Step 3: Assemble the Cake Line your springform pan with parchment and a cake collar for neat edges. Place the first sponge layer in the pan, drizzle it with the cooled coffee mixture, and spread one-third of the mascarpone filling evenly over it. Repeat with the second layer, then for the third, soak the underside with coffee, place it down, and add the remaining filling in a circle pattern. Chill the cake before dusting with 2 teaspoons cocoa powder and removing the pan sides.