For the butter cream:

1. Pour the sugar into a small saucepan and cook to 250°F (120°C).

(Use a candy thermometer).

2. Pour the cooked sugar over the egg yolks, stirring well, then mount the cream with the robot whisk until cooled.

3. Incorporate the butter a little at a time and flavor the cream with coffee extract.

For assembly:

4. Brush the genoise biscuit all over its surface with a brush dipped in diluted coffee.

5. Then spread a fine layer of butter cream, using a spatula.

6. Roll the genoise onto itself and refrigerate for 40 minutes. After hardening, it’s easier to mask.

7. Spread cream over the surface of the roll and refrigerate again, then decorate with a fork or spatula.