1 tbsp coffee essence 1 tbsp hot water 1/2 envelope gelatine (1 tbsp) 1 cup cream 1 tbsp coffee liqueur 4 eggs, separated 1/2 cup sugarCombine coffee, water and gelatine and set aside, keeping it warm. Beat cream and liqueur until stiff. Beat egg whites until stiff, add sugar. Beat egg yolks until thickened, then add coffee mixture, egg whites and finally the cream.
Pour into a 20 centimetre springform tin, cover with foil and freeze for at least 12 hours.
Serve out of the tin and decorate with broken pieces of a chocolate flake.