Ensure that the sponge is pressed down on top of the ganache evenly and securely. Next spread a thin, even layer of chocolate ganache on to the soaked layer of sponge, followed by the next layer of joconde.Place the first joconde sheet into the rectangular mould and soak generously and evenly with the coffee soaking syrup. Line a flat tray with baking paper and sit the mould on top.Cut the joconde sheets into 6 strips measuring the same dimensions as your rectangular mould (or if assembling freehand just cut the sponge into 6 evenly sized rectangles).Mix the freshly made coffee with the water and sugar, and allow to cool.Once the butter is fully incorporated, add the coffee extract to your own personal taste. Whisk until cool before slowly adding the softened butter.

Once the sugar solution has reached this temperature, start to whisk the eggs and pour the sugar solution slowly and carefully into the mixer as you whisk. Place the water and the sugar into a saucepan and bring to the boil until it reaches 120☌/250☏. Place the whole eggs into the bowl of the electric mixer with the whisk attachment.Leave to one side covered with cling film. Boil the cream and then pour directly on to the chocolate, whisking until smooth.

Allow to cool before releasing from the tray. Bake until the sponge is golden brown or springs back to the touch (8 minutes). Fold the meringue carefully through the egg mixture then divide between the two Swiss roll trays and spread evenly.

Using the electric mixer, whisk the egg whites and caster sugar together to form a stiff meringue.

Add the melted butter and mix in thoroughly. In a bowl place the icing sugar, ground almonds, flour and whole eggs and beat together for about 10 minutes until the mixture is pale and aerated.

Line the Swiss roll baking trays with baking paper and put to one side.

Preheat the oven to 200✬ (400✯, gas mark 6).

Opera cake recipe step by step