For the sponge cake (the house layers):

1. Preheat the oven to 340°F (170°C) and line a 13×9.5-inch (33×24 cm) baking sheet with parchment paper.
2. With an electric mixer or a stand mixer, beat egg whites until soft peaks form. While the mixer is still on, slowly pour in the sugar and egg yolks. Slowly add one teaspoon brewed coffer, then fold in the sifted flour and cornstarch.
3. Pour the batter into the prepared baking sheet and smooth out the surface. Bake for about 8-10 minutes. The sponge cake must be supple and moist. Remove from the oven, cover with a damp towel and invert the sponge cake so it sits on the towel.

For the dacquoise (the roof):

Again, note that you can skip this step and go for ready-to-use ladyfingers (savoiardi) for a quicker version instead. Homemade dacquoise is a little different as it has a subtle nutty flavor.

1. Preheat the oven to 350°F (180°C).
2. Sift confectioners’ sugar and almond meal together in a bowl.
3. Beat egg whites until soft peaks form, then slowly pour the sugar and keep beating. Add the almond-confectioners’ sugar. Transfer to a piping bag.
4. Draw two 3×10-inch (8×26 cm) rectangles onto a piece of parchment paper, then pipe the batter into parallel lines on both rectangles (you should have about ten parallel lines). Dust with confectioners’ sugar and let sit for 2 minutes. Dust with additional confectioners’ sugar, and bake for about 15 minutes or until very slightly golden. Let cool.

For assembling the house cake:

1. Slice the sponge cake into three 3-inch (8 cm) rectangles, one 2.5-inch (6 cm) rectangle, and one 0.7-inch (1,75 cm) rectangle.
2. For the mascarpone cream, beat the heavy liquid cream with the mascarpone, sugar and vanilla in the bowl of a stand mixer until it turns to a chantilly. Transfer to a piping bag.
3. Place one of the three largest rectangles onto a dish, then brush with the coffee “syrup”, and pipe mascarpone cream on top. Repeat with the two other same size rectangles, the medium one and the small one. Smooth out the sides of the roof and the house with the mascarpone.
4. Prepare the chocolate ganache. Bring the cream to a boil, then pour onto bite size chocolate, and stir until smooth. Let cool, so it thickens a little bit, then spread over the walls and the roof of the house. Lastly, cover the roof with the dacquoise, and decorate by adding gingerbread windows and door. Let cool for 2 hours in the refrigerator before serving.