1-Getting Ready: First, prepare your workspace and ingredients, ensuring all are at room temperature for optimal mixing. Preheat the oven to 150°C (302°F). Now, whisk egg whites to soft peaks, gradually adding granulated sugar to form a glossy meringue. For vegan options, whip aquafaba until stiff.

2-Making the Shells: Sift almond flour and powdered sugar together, then gently fold into the meringue along with the instant coffee powder, being careful not to deflate the mixture. Prepare a piping bag fitted with a 1/2-inch diameter round tip, and line two baking sheets with parchment paper or silicone mats. Place a 4.5-inch circle template underneath.

3: Whisk the sugar and egg white powder (if using) over simmering water until the sugar melts and the mixture becomes frothy, ensuring the bottom of the bowl does not touch the water. Transfer the mixture to a stand mixer, whisk on low speed for 30 seconds, then on medium speed for 1-2 minutes until white and fluffy, and finally on high speed until stiff peaks form.

4: Gently fold the sifted powdered sugar and almond flour into the meringue using a spatula in a letter J motion. Add gel or powder food coloring if desired, and continue folding until the batter is glossy and flows slowly off the spatula without breaking. Add the espresso powder at the end, folding 2-3 times to combine.

5: Transfer the batter to the piping bag and pipe 3.5-inch circles over the template (they will spread to 4.5 inches after piping). Tap the trays on the counter to remove air bubbles and pop any bubbles on the surface with a toothpick. Let the shells dry for about 1 hour or until they form a dry skin.

6-Baking and Filling: Preheat the oven to 325°F. Bake one tray at a time: 10 minutes, rotate the tray, then bake 15-20 minutes more until feet form and the shells are firm. Cool completely before filling. For the frostings, beat the cream cheese and butter together until light and fluffy, then gradually add the powdered sugar on low speed and beat on medium-high speed for 1 minute.

7: Mix in the coffee liqueur or vanilla extract and espresso powder. If the frosting is too soft, add more powdered sugar; if too stiff, add milk or water a teaspoon at a time. Divide the frosting into two bowls; cover one for espresso frosting, and add the cocoa powder to the other to create mocha frosting, adjusting consistency as needed.

8-Assembling the Cake: Third step involves sifting and folding as above. Fourth, pipe the batter as described. Fifth, bake for 15-18 minutes and let cool. Sixth, prepare the coffee buttercream by creaming butter and powdered sugar, then mixing in coffee extract. Seventh, assemble by layering with frosting. Spread the mocha frosting in a line on plastic wrap, add the espresso frosting on top, and roll into a log. Place the frosting log into a piping bag to pipe a swirl of both frostings simultaneously, then pipe onto shells and stack. Finally, refrigerate for 24 to 48 hours to mature.