Prepare all the ingredients.

#Prepare the coffee syrup :

Bring the water to a boiling point. Add sugar and let it boil for 2 to 3 minutes until the sugar has completely melted. Add the coffee powder. Let it cool and add the alcohol. Keep aside.

#Mascarpone cream:

Soak gelatin in cold water.

Cook the sugar at 121°C (250°F) (use a sugar thermometer).

Pour this cooked sugar on the egg yolks, beating at low speed.

Speed up the hand mixer. Beat until the mixture doubles in volume and gets slightly pale.

Drain the gelatin and add it to the warm mixture. Beat until fully cooled.

Blend the mascarpone and creme fraiche to get a homogeneous mix.

Gently mix the first and second mix. Add the whipped cream in which you'll have emptied half a vanilla pod.

Don't beat too much so that the mixture stays fluffy. If you prefer, you may use a wooden spatula.

The cream is ready. Use it quickly. Do not keep refrigerated (because of the gelatin).

Cut the genoise in two layers. You can also use a different sort of biscuit (like here) (ie savoy biscuit, joconde biscuit, etc...).

Cut a round circle of genoise with a smaller diameter tahn the cake pan.

Punch the biscuit with the cold coffee syrup.

Garnish with a layer of mascarpone cream until half-height.

Put a second layer of genoise which will have also been cut to a smaller diameter than the pan. You can also use crumbs like on the picture.

Punch the biscuit again with the syrup.

Add the remaining mascarpone cream up to the rim.

Smooth and keep refrigerated for a few hours.

Before serving, unmold the cake by passing the blade of a knife between the cake and the pan. Sprinkle with cocoa powder.

Serve immediately.