6 egg yolks
200g sugar (1 3/4 cups)
1 short black
30ml liqueur
600ml cream
3 or 4 meringues (optional)
Beat the egg yolks and set aside (light cream colour)
Boil the sugar with 1/4 cup water until a soft boil stage.(to test drop a small bit into a cup of cold water it should hold its shape but still soft like chewing gum )
Add to the egg yolks while beating at high speed and pour in the coffee and liqueur
Beat until the mixture is cold.
In a separate bowl.... beat the cream until it holds soft peaks fold it into the egg mixture and stir in the meringues.
Freeze the mixture in a loaf tin until firm (over night)