countertop-mix the egg whites with a pinch of salt, add the sugar and mix until it becomes a glossy meringue. Separately mix the yolks with milk and oil, add over the egg whites in a thin thread; mix gently until smooth.
Sift the flour with the cocoa and baking powder over the yolks and mix until smooth with light movements from bottom to top.
Pour the composition into the tray lined with baking paper and put in the preheated oven until it passes the toothpick test.
Let it cool very well and then cut out circles with a glass.
Cream-mix the whipped cream until it doubles in volume, add the mascarpone, cappuccino mixed with the liqueur, mix until smooth.
Place a slice of countertop in the glass, syrup with coffee, add cream-cherries-countertop-syrup-cream and powder with cocoa.
Let cool 2 hours before serving (if we have patience :))