Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper for easy removal.

In a heatproof bowl over a simmering pot of water (double boiler), whisk the eggs and sugar together until the sugar is fully dissolved and the mixture feels smooth when rubbed between your fingers—this should take about 5 minutes.

Transfer to a stand mixer fitted with the whisk attachment. Beat on high speed until pale and doubled in volume (around 5 minutes).

Reduce to a low speed and continue whipping for another 10 minutes.

Meanwhile, sift the flour twice and set aside. In another bowl, combine the oil, milk, and vanilla.

Gently fold the sifted flour into the whipped egg mixture using a spatula, careful not to deflate the batter.

Take a scoop of the batter and mix it with the oil-milk-vanilla mixture. Fold the lightened wet ingredients back into the main batter until fully combined.

Divide the batter evenly between the prepared pans and bake for 20-25 minutes, until golden.

Remove from the oven and let cool completely.

In a double boiler, whisk together egg yolks and sugar until pale and thick, ensuring all the sugar is dissolved.

Remove from heat and continue whisking until slightly cooled.

In a stand mixer, whip the cold mascarpone and amaretto on medium speed until smooth.

Add the cooled egg yolk mixture to the mascarpone, blending gently.

Whip heavy cream to medium peaks and fold gently into the mascarpone mixture.

Combine espresso and amaretto for the coffee soak.

Slice each sponge cake in half horizontally, creating four layers.

Soak each layer with coffee and spread mascarpone cream in between.

Apply a crumb coat of mascarpone cream around the outside and refrigerate for 4 hours or overnight.

Dust with cocoa powder before serving.