Prepare the sponge cake batter for schnitten according to the recipe and bake two cake bases.

For the sherry mousse, beat egg yolks with sugar and sherry in a bain-marie until creamy.

Add water to the gelatin, remove excess water, and dissolve in the warm sherry mixture.

Mix the mascarpone a spoonful at a time into the mixture and fold in the whipped cream.

Melt the chocolate in a bain-marie and cover one cake base with it.

Let set, then place in a baking frame or deep loaf pan chocolate side down.

Mix coffee and sherry and saturate the cake with half of it.

Spread half of the sherry mousse on top and cover with the second cake.

Saturate with the rest of the sherry coffee mixture and spread the rest of the cream on top.

Chill overnight.

Dust with cocoa powder before serving.