First, make syrup and let it cool. Dissolve the coffee in warm water, add sugar and coffee wine to it, mix well, and cool. I added homemade coffee liquor with less sugar, so there's about as much sugar as the recipe If you add commercial kalua, you can reduce the sugar slightly.

Let's make a sheet Measure butter and milk in one place first, and melt butter completely in a medium bath or microwave oven. When melted butter is warm, add coffee and mix well to melt the coffee completely. Allow butter to harden by cooling while making sheets.

Separate the egg whites from the yolks, and place the meringue, slightly curved, with sugar in the whites three times. Add the yolk one at a time, and mix the meringue and yolk well with the first step of the hand mixer.

Add the sifted powder and mix with a large motion so that the foam does not burst. Add some of the dough to the medium butter and mix well,

Add to the dough and mix well with a big motion. Mix it with volume so that the bubbles don't burst.

Pan the dough in a parchment pan, pick flat with a scraper, and bake in an oven preheated to 170-180 degrees for 15-20 minutes. If you touch the center and it feels solid, it's all cooked Turn the sheet over on the Teflon sheet and cool. If the sheet is cooled to a point that is slightly lukewarm rather than completely cooled, it will dry well without bursting when rolling the roll.

While the sheet cools, make mocha cream Add sugar and coffee wine to the whipped cream and toss well. You can make a hard cream.

When the sheet is warm enough, place the sheet on a wet cloth with the top down and cut the end of the roll diagonally. And apply the pre-made and cooled syrup to moistly.

Put the whipped cream on top. You can put enough on the front and the end so that it doesn't get pushed. Then roll the cotton cloth as if it's rolling. Fix it as it is and harden it in the refrigerator for 2 to 3 hours!