Put the mascarpone cheese in a bowl. Use a whisk to mix well. At the same time, gradually add 1 cup of 45g sugar while mixing.

Separate the egg yolks using the eggshell: crack and split the eggshell, then pass the yolk back and forth between the two halves to separate it. The egg whites are not used.

Add each egg yolk to the bowl while slowly mixing so the yolks blend and the mascarpone turns a nice yellow color.

In another bowl, add the heavy cream and the remaining cup of sugar. This time, use an electric mixer. When using the mixer, make sure to hold it perpendicular to the bowl to avoid splattering.

Beat the cream for about 2 minutes until it forms stiff peaks as shown in the picture.

Add the whipped cream to the mascarpone mixture. Scrape the cream from the sides of the bowl to the bottom, making sure to get all the cream. Use a whisk to mix a little until smooth, then place the bowl in the refrigerator.

Mix 1 tablespoon of sugar with 5 tablespoons of coffee. That day, I didn't have espresso, so I used regular black coffee, and it was fine.

For the mold, I used bowls, glasses, or glass baking dishes for a nice presentation. Arrange the ladyfingers in the bowl. If you're using small glasses, you can break the ladyfingers into 2, 3, or 4 pieces. Today, I made 9 servings, so I arranged 9 ladyfingers in the bowls first. The remaining 9 ladyfingers I set aside on a tray to add another layer later. Pour about 1 teaspoon of the coffee mixture over each ladyfinger. Pour evenly so the ladyfingers soak up the coffee.

This is the plastic bag for storing the cream. The cream bag is usually triangular.

Take the cream out of the refrigerator, put it in the cream bag, twist the bag to push the cream down to the tip and prevent it from leaking. Then, use scissors to cut the tip and start piping the cream from the center of the cake.

Add another layer of coffee-soaked ladyfingers and another layer of cream.

Cover the cake with plastic wrap to prevent dust. Refrigerate overnight for best results. At most, keep it for about 2 days. That day, after cleaning the kitchen for about 15 minutes, my friend and I took out two small glasses to enjoy our creation. Still delicious as ever! ;)

Before serving, use a sieve to dust cocoa powder over the cake. For small glasses like this, I just sprinkle the powder by hand, and it's fine. Done! The next day, I shared it with my colleagues, and everyone praised it. My boss couldn't believe I made it!