Preheat oven to 350°F. Line bottoms of three 6-inch cake pans with parchment paper rounds. Set aside.

In a large mixing bowl, use an electric mixer to beat 6 large eggs on medium speed for 1 minute. Slowly pour in 200g granulated sugar while mixing. Beat for 10 minutes until mixture triples in volume and becomes pale yellow.

In a small bowl, stir together 130g cake flour and 1/2 teaspoon baking powder. Sift dry ingredients into egg mixture 1/3 at a time. Fold gently with a silicone spatula until just combined. Don't overmix.

Divide batter evenly among prepared pans (approximately 200g per pan). Bake for 23-25 minutes until a toothpick inserted in center comes out clean.

Cool cakes in pans for 10-15 minutes. Run a knife around edges, turn out onto cooling racks, peel off parchment, and cool completely before frosting.

For espresso soak: Stir together 2 teaspoons espresso powder, 150ml hot water, and 30ml coffee liqueur. Set aside.

For mascarpone frosting: Beat 500g mascarpone cheese until creamy. Mix in 250g cold whipping cream, then 150g powdered sugar. Beat until smooth.

To assemble: Place first cake layer on turntable. Drizzle 4-5 spoonfuls of espresso mixture over surface until saturated. Add generous layer of frosting and smooth evenly.

Repeat with remaining layers, espresso soak, and frosting. For naked cake style, spread thin layer on sides and scrape off excess with bench scraper.

Transfer remaining frosting to piping bag with large tip. Pipe design on top. Dust generously with cocoa powder before serving.