For the jellyroll: Line a large baking sheet with parchment paper. Sift flour and baking powder. Preheat oven 180°C/ 350°F).

Separate eggs. Add the salt to the egg whites and beat at high speed with a hand mixer until it reaches the perfect foamy stiffness. Set aside.

In a mixing bowl beat egg yolks with the sugar until smooth and double in size. Add coffee and beat for 1 minute. Fold in egg white and flour and mix well.

Evenly spread onto the baking sheet and bake 10-15 minutes. While the cake is baking, spread a clean dry kitchen towel on working surface. Dust with confectioner’s sugar. You will need for the roll.

Carefully remove the cake with parchment still on it from the baking sheet holding it with your hands and turning it onto the towel. Carefully remove parchment paper and dust the cake with confectioner’s sugar. Roll immediately and let cool.

For the butter cream: In a small saucepan mix the sugar and water. Cook over medium-high heat stirring all the time with a wooden spoon to avoid crystallization of sugar. Bring to a boil and continue cooking under medium heat about 5-10 minutes until syrup is thick. Set aside until butter and eggs are ready. Syrup should be warm when used.

In a mixing bowl beat butter until smooth. In a separate mixing bowl add the egg yolks and beat on high speed while gradually adding the warm syrup. Continue beating until batter is double in size. With a tablespoon gradually add the butter and continue beating until butter cream is very smooth.

Divide cream into two. Add the liqueur and beat one minute. Use to fill the log. Add melted chocolate to one half and beat one minute. Use to cover the log.

Carefully unfold the jellyroll but don’t open completely to avoid breaking it. Spread with the filling and roll again. Thinly cut on both sides. Then cut into one two-third piece and one-third piece. Cut the one- third piece in half. Assemble the log, cover with chocolate butter cream. As for the decoration, there is no limit to your imagination.