Preheat oven at 180°C/355°F.

Separate the eggs, add the egg whites in a large mixing bowl.

With an electric mixer, mix the whites until foamy. Add in the sugar in 3 batches, continue mixing on high speed until stiff peaks formed.

Add in the egg yolks, one at a time. Mix until combined.

Sift in the flour. Gently fold in until incorporated, do not over mix.

Transfer batter into a piping bag. You may custom the length of the biscuits according to your pan.

Dust the top with powdered sugar.

Bake in preheated oven at 180°C/355°F for 12-15 min or until lightly browned.

Cool the biscuits completely.

Brew some strong coffee with espresso powder and boiling water. You may also use instant coffee powder. I recommend strong coffee so that the cake will be seasoned with strong coffee aroma.

Transfer the boiling coffee onto a dipping dish. Cool completely.

Once cooled, add the dark liquor. I was using brandy since I have in stock. You may use anything like rum, coffee liquor, Kahlua, etc. If you do not wish alcohol, you may omit it.

Set aside.

In a small cup, bloom the gelatin with water. Give it a quick mix and let it rest for 5 minutes. Set aside.

In a bowl, add in 2 egg yolks and sugar. Mix vigorously until combined.

Heat the mixture over a double boiler. Continue mixing vigorously until it reaches 80°C/175°F. This is to ensure safe to eat. Remove the bowl from the heat.

Mix with an electric mixer until creamy and pale. Set aside.

In another bowl of whipping cream, mix just until the cream is thickened, about 50% whipped.

In another bowl of mascarpone cheese, mix it a little to ensure it is softened and creamy.

Add in the egg yolk mixture and vanilla extract. Fold until well combined.

Add in the whipped cream, fold until well combined.

Melt the bloomed gelatins in the microwave until well dissolved. Add in the melted gelatins into the cream cheese mixture. Fold until well combined.

Dip the biscuits into the coffee mix. Line a layer of biscuits in a 6x6x3-inch loose pan. Dust the surface with cocoa powder.

Add in one third of the cream mixture. Level the surface with a spatula.

Repeat the process of no. 1 and 2, two more times to fill up the pan all the way to the top.

Level the surface with a spatula.

Cover with cling film. Refrigerate for at least 4 hours or overnight.

Remove the pan using a warm tea towel.

Place the cake on a cake board. Dust the top with cocoa powder. Garnish with mint leaves.

Cake is ready to serve.