In a mixer, whip egg whites on low speed. Gradually add sugar and continue to whip until stiff peaks form. Set aside.

In the same mixer, add in egg yolks and whisk with sugar and vanilla extract until you can make ribbons.

Gradually mix whipped egg yolk mixture with room-temperature mascarpone, adding a little at a time.

Once incorporated, add meringue to mascarpone mixture in 3 portions. Fold gently until combined. Refrigerate the mixture and set aside.

In a heat-proof bowl, add EYS Reishi Black Coffee and hot water, mix until dissolved. Add EYS Ginger Liqueur and mix well.

Prepare a tray. Lightly dip lady fingers in coffee mix and lay them in 1 layer onto the tray. Cut them to fit, if necessary.

Lay half of the mascarpone mix over the lady fingers, then lady fingers again, and the mascarpone.

Finish it off with a layer of cocoa powder. Refrigerate overnight.

Before serving, dust with another layer of cocoa powder. Slice into squares and enjoy!