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Make the Italian meringue:
In a saucepan put the water and 50g of sugar and heat over low heat to cook the sugar. Bring to a boil until 118°C. As soon as the thermometer indicates 114°C, beat the egg whites with the 13 g of caster sugar and run your mixer at full speed. When the cooked sugar reaches 118°C, pour it delicately over the whipped egg whites. Leave to run at medium speed until cooled (about 10 minutes).
Reserve the meringue in a container covered with cling film.
Making the buttercream:
Whisk the egg yolks briskly using an electric mixer.
In a saucepan, cook the caster sugar and water to 118°C, then pour this syrup over the slightly whipped yolks, beat vigorously: the mixture whitens and forms a ribbon when lifted.
Transfer to a container. Work the soft butter with the mixer until you have a smooth and homogeneous cream.
Add the egg yolk mixture to the whipped butter. Mix everything with a mixer at low speed until it has a light texture, then add the cold Italian meringue and mix again gently with a mixer. Pour the coffee (or extract) into the light buttercream and finish mixing the filling at low speed for 1 minute. The cream should be smooth and homogeneous.
Store it at room temperature covered with cling film.
Assembling the Moka biscuit:
Cut the cooled biscuit into two equal and regular pieces, lengthwise, with a serrated knife.
Soak each biscuit abundantly with syrup then distribute the coffee buttercream in the middle of the first biscuit and smooth with a spatula.
Cover with the second part of the biscuit which you soak again in syrup.
Pour the coffee buttercream on top and smooth well.
Mask the contours of the coffee buttercream biscuit using the spatula.
Smooth and place in the refrigerator for 30 minutes.
Then place another thin layer of buttercream while smoothing with the spatula
Decorate as you wish
You can stick toasted flaked almonds around the edge of the biscuit and make rosettes using a fluted nozzle and sprinkled with a few chocolate coffee beans.
Place the cake in the fridge for at least 12 hours before serving.
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