Preheat the oven to 190°C (fan).

Using an electric whisk, whisk the eggs and sugar for 4–5 minutes until pale, thick, and fluffy.

Sift in the flour and add the salt. Gently fold until combined.

Spread the mixture evenly onto a lined baking tray (approximately 25 cm x 30 cm and 1 cm thick).

Bake for 10–12 minutes until lightly golden. Allow to cool completely.

Whisk the egg whites in a clean bowl until stiff peaks form.

In another bowl, whip the double cream to soft peaks.

Dissolve the gelatine in hot water, then mix in the milk and stir until fully combined.

Beat the mascarpone with the sugar until smooth and creamy. Add the gelatine mixture, then gently fold in the whipped cream and egg whites.

Brew the Vietnamese coffee and mix with condensed milk and hot water. Set aside to cool slightly.

Cut the cooled sponge into three equal pieces to fit a 2 lb loaf tin (8 x 5 inch).

Line the loaf tin with cling film, leaving overhang on all sides.

Add one-third of the mascarpone mixture to the base of the tin. Place a layer of sponge on top and spoon over one-third of the coffee mixture, allowing it to soak in.

Repeat the layering process two more times, finishing with a sponge layer on top.

Cover and refrigerate for 6–8 hours until fully set.

To serve, invert onto a serving plate and remove the tin and cling film.

Finish by grating chocolate over the top before serving.