To make the spongecake: Add sugar to the eggs, and whip until the batter becomes thick and white.

Sift the dry ingredients, then briskly fold into the batter with a cutting motion.

Fold in the melted butter. Then add the liqueur (optional).

Pour into a cake pan and bake for 15 minutes in a preheated oven at 170℃. ＊ I use a cake pan for swiss rolls.

After it's done baking, let it cool, then cut into sections that fit your poundcake mold (I used a poundcake mold and glass cups). ＊ To make mini servings, I shredded the cake into small pieces and put them into glass cups.

To make the filling: Add sugar to the marscapone brought to room temperature, then whisk until smooth.

Mix in the egg yolks, one at a time. Add the liqueur (optional).

Whip the heavy cream to a thin yoghurt-like consistency, then add to the filling mixture.

To make the syrup: Put the sugar and espresso (and liqueur, if desired) into a heat-resistant dish, then microwave to dissolve the sugar.

Layer the bottom of the mold with the spongecake.

After it cools, brush a generous amount of the syrup onto the bottom spongecake layer. ＊ Do not brush on the syrup, but allow it to fully soak.

Pour in the filling and spread evenly, add another layer of spongecake, then brush on syrup as in Step 11. Pour another layer of filling on top.

Using a strainer, sprinkle a generous amount of cocoa powder, and it's done. ♪ It will be soft, so chill it in the refrigerator to set, then serve!

Here it is filled in glass cups. Tear the sponge cake into small piece, soak in the syrup, then pack them. These are prepared just like my husband likes it--with tons of filling!