Preheat oven to 350ºF.  Separate your eggs, placing the whites in a medium bowl and the yolks in a larger bowl. Ensure no yolk gets in the whites, or they won't whip properly!

Start whipping your egg whites with a hand or stand mixer until they become foamy.  Add 2 tablespoons of coconut sugar, and continue whipping until they are shiny and form soft peaks.  Set aside.

Add the remaining coconut sugar (for the "cake" part) to the egg yolks.  Begin beating these with a hand mixer until thick and lighter in color.

In a third small bowl, sift the arrowroot powder, salt, and baking soda together.

Slowly add the arrowroot mix to the egg yolk mix, stirring gently but well.  It will get thick and sticky.

Add the egg whites to the egg yolk mix in batches, folding and mixing carefully.  Incorporate it without deflating the egg whites.  It takes some work at first to get them into the stickiness, but by the end, it should be easier.

Fill eight 8-ounce ungreased mason jars about 1/4 full with batter.

Transfer mason jars to a baking tray (to make them easier to place in the oven), and put the tray in the oven.  Bake for 20 - 25 minutes, or until golden brown.

While the cakes are baking, keep the filling.  Put the egg yolks in a clean bowl and save the whites for another time.  (I'll be using mine to make Strawberry Yum-Yum...)

Add 3 tablespoons of coconut sugar to the yolks and whip until pale and thick.

Add the remaining coconut sugar to the whipping cream and whip until soft peaks form.

Add the mascarpone cheese to the whipped cream and vanilla and mix well.  It may look a bit grainy and thick, but that's okay.

Optional:  Now...if you're worried about raw eggs, you can do what I did.  Place the egg yolk bowl over a pot of water on medium-high heat.  As the water bubbles lightly, whip the egg yolks constantly until they are warm and slightly cooked (but not scrambled -- that's why you must whip constantly!).  This kills any possible bacteria.  Plunge the bowl into a sink with a couple of inches of cold water and keep whi  ing to rapidly cool the eggs.  You can skip this step if you want.

Mix the egg yolks into the whipped cream mix, folding until it's all incorporated and smooth.

When the cakes are completely cool, add 1 tablespoon coffee and swirl around so it soaks in.  If it's not absorbing easily, you can poke small holes with a toothpick.

Scoop the cream filling on the cakes until just below the rim.

Dust with cocoa powder.

Place lids on the jars and keep in the fridge until ready to serve.