How to make cappuccino coffee cake

• Start by preparing the coffee - add half a glass of hot water to the cappuccino coffee and mix thoroughly - set aside to cool completely.
  120 ml water, 6-7 teaspoons cappuccino
• Line the mold with baking paper and arrange the ladyfingers in it.
  approx 16 pieces ladyfingers
• Lightly soak the ladyfingers with the cooled coffee (don't use it all, as it will be needed for the cream ;)).
  
• Blend together mascarpone cheese, heavy cream, and powdered sugar - blend until the mixture is thick.
  500 g mascarpone cheese, 250 ml heavy cream, 3 tablespoons powdered sugar
  
• Add the rest of the cooled cappuccino and gently mix.
  
• Cover the gelatin with a small amount of cold water - just enough to cover the gelatin. Let it sit for a few minutes to swell, then briefly heat it until liquid (I heat it for a maximum of 10 seconds in the microwave).
  3 teaspoons gelatin
• Add a heaping tablespoon of cream to the heated gelatin to temper it. Mix thoroughly and pour into the rest of the cream. Mix vigorously.
  
• Transfer the cappuccino cream onto the ladyfingers.
  
• Arrange the round biscuits on top - gently press them into the cream.
  approx 16 pieces biscuits
  
• Refrigerate the cake until set - for about 4 hours.
• Before serving, sprinkle the cake with bitter cocoa or instant coffee powder.
  bitter cocoa
• Try to cut pieces the size of a round biscuit :)