Preheat your oven to 350°F (175°C). Whisk together fresh eggs and sugar over a simmering water bath for 5-7 minutes until frothy. Fold in cake flour, vegetable oil, milk, and vanilla until combined. Pour into a greased pan and bake for 25-30 minutes.

While the cake cools, whip heavy cream until stiff peaks form. In another bowl, mix mascarpone cheese, egg yolks, and sugar until smooth. Fold in whipped cream in three additions to maintain airiness.

Once the sponge has cooled, slice it horizontally into three layers. Prepare a coffee soak with espresso and amaretto. Quickly dip each layer into the coffee mixture and layer with mascarpone cream between each slice.

Cover the assembled cake with plastic wrap and refrigerate overnight. Dust with cocoa powder just before serving, and optionally add chocolate shavings or fresh berries.