In a pot, add the whole milk and coffee, place this onto medium heat. You want to heat this just until all the coffee has dissolved. You don't need it to come to a boil, you don't even need the milk to be hot, we're just heating it to help the coffee dissolve.

Take this off the heat and mix in the evaporated milk and condensed milk. Leave this aside.

Pre-heat your oven to 180c/350f.

In a large bowl, add the egg whites and start to whip these. Once they become foamy, whiles still whipping, slowly pour in the first 75g of sugar. Once the sugar has been added, whip until you get stiff peaks. Leave these aside.

In a separate large bowl, add the egg yolks and the second 75g of sugar. Whip these until the mixture lightens in colour and almost doubles in volume.

Add the oil, lemon juice and vanilla into this, whisk these in. Now add the flour and whisk just until you get a smooth batter.

Add half of the whipped egg whites into this batter, gently fold these in. Now add the rest of the egg whites and fold until you can no longer see any lumps or streaks of egg whites.

Pour this into a 9x12 inch baking dish, make sure NOT to grease this dish.

Bake at 180c/350f for around 50-60 minutes. Once baked, run a knife around the edge of the dish, just to separate the cake from the sides. Leave this aside to cool for 20 minutes.

After 20 minutes, poke holes into the cake using a skewer or knife, then pour the milk mixture over it. Don't pour it all on at once, add a little, let it soak in, then add more. Keep repeating this until you've used all of the mixture.

Once you've added the milk mixture, you can add the sponge fingers.

Dip the sponge fingers into your brewed coffee, you don't want to soak these in the coffee, just do a quick dip on both sides.

Arrange these on top of the cake.

Add the mascarpone into a large bowl and mix this, just to loosen it up a little.

Add the double cream, icing sugar and vanilla into this and whip until the mixture thickens and you get soft peaks.

Spread this over of the sponge finger layer, then dust some cocoa powder on top.

Leave this in your fridge to chill. Leaving it to chill overnight will give you much better results, but 2 hours in the fridge is also good enough.

Now cut into it and then enjoy!