• 1 tablespoon instant coffee
  • 2 tablespoons boiling water
  • 4 egg yolks
  • 50 g (2 oz) caster sugar
  • 3 tablespoons liquid glucose
  • 300 ml (½ pint) double cream
  • 100 g (3½ oz) plain dark chocolate, broken into pieces
  • 25 g (1 oz) hazelnuts, toasted, roughly chopped
  • 4 tablespoons Kahlua coffee liqueur or coffee cream liqueur, to serve

Dissolve the coffee in the boiling water. Put the egg yolks, sugar and liquid glucose in a large bowl set over a saucepan of simmering water and whisk for 5–10 minutes until very thick and the mixture leaves a trail when the whisk is lifted. Take the bowl off the heat and stand in cold water, then whisk until cool. Whip the cream in a second bowl until it forms soft swirls. Fold into the whisked yolks with the dissolved coffee.

Line a 20 cm (8 inch) shallow square cake tin with clingfilm, covering the inside of the tin completely. Pour in the coffee mixture and freeze for 3 hours until firm.

Melt the chocolate (see page 11) over a pan of gently simmering water. Spoon on to a baking sheet lined with nonstick baking paper and spread into a thin even layer. Sprinkle with the hazelnuts and chill until firm.

Lift out the coffee ice using the clingfilm. Cut the ice into 3 even-sized strips, then cut each strip into 4 rectangles. Cut the chocolate into slightly larger pieces, then lift off the paper with a palette knife.

Layer 3 chocolate rectangles with 2 rectangles of coffee ice in between to make 6 stacks. Put one stack on each serving plate, then drizzle the liqueur around the plate. Serve at once.

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