Preheat your oven to 160°C and line an 18cm round baking pan with parchment paper. Separate 3 eggs, whisk the whites with a pinch of salt, gradually add 80g sugar, and beat until stiff peaks form.

Add the yolks and 1 teaspoon vanilla to the meringue, mixing gently. Sift 55g cake flour and 25g cocoa powder, fold them into the batter, and combine with a milk-oil mixture before pouring into the pan.

Bake for 40–45 minutes, then cool the cake completely on a wire rack after removing it from the pan.

Brew 75ml hot coffee, stir in 20g sugar and add 1 tablespoon rum or whiskey if desired. Let the coffee syrup cool completely before using.

Mix 3 egg yolks with 50g sugar, vanilla, and rum, then heat over a bain-marie until it reaches 70°C. Stir in 5g bloomed gelatin, mix with softened mascarpone, and fold in whipped heavy cream to create a smooth mascarpone mixture.

Slice the cooled cake into 3 layers (1 cm thick each) and cut one layer to 16cm and the others to 14cm. Place the 16cm layer in a ring mold, brush with coffee syrup, and layer with mascarpone cream, repeating for the smaller layers.

Chill the assembled cake for at least 3 hours or overnight, then remove the mold using a hot towel. Dust with cocoa powder, garnish with strawberries, slice, and enjoy.