Whisk the egg whites to soft peaks

Whisk the sugar and whole eggs until a thick sabayon has been achieved, fold into the whites

Sieve the ground almonds, icing sugar, powdered coffee and flour and fold into the egg mix, gently stir in the melted butter, pour onto a lined baking tray and bake on 180°C for 5 minutes or until firm to the touch, allow to cool.

Ganache: chop down the chocolate to smaller pieces, boil the cream and pour it onto the chopped chocolate, whisk in the salt and butter last

Meringue buttercream: boil the 250g of sugar with the water and take it to 121°C

Whisk the whites half way and slowly add the 50g of sugar whist whisking, pour in the firm ball sugar slowly whilst still whisking, whisk until cooled, whisk in the butter and coffee

Cut out the sponge using your mould as a guide. Do this 3 times.

Place the first piece of sponge at the base of your mould and brush with a little coffee syrup

Spread on 1/2 of the buttercream and set in the freezer for 10 minutes

Spread on 1/4 of the ganache. Layer on another piece of sponge brush with coffee, spread on rest of the buttercream, freeze for 10 minutes and spread on another 1/4 of ganache

Place on the last piece of sponge, brush with coffee and spread on the remaining ganache allow to set and pipe opera on the top , demould trim and display