Whisk the sugar and eggs together until the mixture is pale, creamy, and forms firm peaks.

Sift the flour, cocoa powder, and baking powder over the egg mixture.

Using a spatula, gently fold the dry ingredients into the egg mixture, taking care not to deflate the airy texture.

Line a 20 cm springform pan with baking paper and pour in the batter.

Bake at 180°C (350°F) for about 20 minutes, keeping an eye on the time and adjusting as needed for your oven.

After baking, remove the sponge from the pan and let it cool completely on a wire rack.

Once cooled, slice the sponge into three equal layers and set them aside.

Ensure the whipping cream is thoroughly chilled. Place the mixing bowl and whisk attachment in the freezer for a few minutes before starting.

Use icing sugar for a smoother texture and faster blending.

Soften the mascarpone by mixing it with the sugar until smooth.

In the chilled bowl, whip the cream until it forms soft peaks.

Gently fold the whipped cream into the mascarpone mixture until fully combined.

Transfer two-thirds of the mascarpone whipped cream to a piping bag without a nozzle for easy application.

Place the first sponge layer on a cake turntable and generously brush it with cherry juice.

Spread a layer of whipped cream and top with halved cherries.

Add the second sponge layer, press it gently, and soak with cherry juice.

Repeat with another layer of whipped cream and cherries.

Place the final sponge layer, press lightly, and soak it with juice.

Cover the entire cake with the remaining whipped cream.

Decorate the surface with chocolate shavings.

Pipe rosettes of whipped cream on top and place a cherry on each rosette.

Chill the cake for at least an hour before serving for best results.