Italian Meringue
1. In a mixing bowl, add the eggs, saving the egg whites. Whip the egg whites on low speed.
2. Cook the corn sugar, granulated sugar, and water to 244°F.
3. Pour the hot sugar syrup over the egg whites and whip at high speed until cold.

Italian Buttercream
1. Whip the Plugrá Butter and salt until pale and fluffy.
2. Fold in the Italian Meringue and the coffee extract.