Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.

Separate the 3 eggs, placing the egg whites and egg yolks into separate mixing bowls.

Whisk the egg yolks with 40 g caster sugar and 1 teaspoon vanilla extract until pale and voluminous.

Sift 70 g all-purpose flour into the whipped yolk mixture.

Whip the egg whites with the remaining 40 g caster sugar until medium-stiff peaks form.

Fold the whipped egg whites into the yolk mixture gently until no streaks remain.

Transfer the sponge batter to a piping bag and pipe it into an even rectangular layer on the lined baking tray.

Dust the piped sponge batter generously with about 8 g icing sugar.

Bake the sponge for 8 to 10 minutes until golden and springy.

Cool the baked sponge completely, then cut it into layers sized to fit the cake ring.

Melt 200 g white chocolate gently and let it cool until just warm.

Beat 500 g cream cheese with 80 g icing sugar until smooth.

Mix the cooled melted white chocolate into the sweetened cream cheese.

Whip 300 ml heavy cream to soft peaks, then fold it into the white chocolate cream cheese mixture.

Place one sponge layer inside the cake ring and spread half of the white chocolate cheesecake filling over it.

Quickly dip the savoiardi biscuits in 200 ml strong brewed coffee and arrange them over the cheesecake layer.

Spread the remaining white chocolate cheesecake filling over the coffee-soaked savoiardi.

Refrigerate the assembled cake for at least 240 minutes until the cheesecake layers are set.

Dust the chilled cake with 5 g cocoa powder before slicing and serving.