Preheat oven to 175°C (350°F). Grease and line a rectangular baking pan.

Beat eggs and sugar together until light and fluffy.

Sift in flour and baking powder, fold gently. Add vanilla extract.

Pour batter into the pan and bake for 20–25 minutes. Let cool, then slice into layers.
(Option: Use store-bought ladyfingers instead.)

Step 2 – Make the Cream Filling:

Whip heavy cream until stiff peaks form.

In another bowl, beat mascarpone with powdered sugar and vanilla until smooth.

Gently fold whipped cream into the mascarpone mixture until combined.

Step 3 – Layer the Cake:

Place the first sponge layer (or ladyfingers) on a serving plate.

Brush generously with espresso-cherry syrup.

Spread a layer of cream filling evenly.

Repeat with the second sponge layer and top with remaining cream, smoothing with a spatula.

Step 4 – Garnish:

Drizzle chocolate syrup over the cake.

Sprinkle with shaved chocolate.

Top with fresh cherries and mint leaves.

Serving and Storage Tips