Oil and line a 1-litre loaf tin with cling
film. Put the coffee, Tia Maria or brandy,
egg yolks and sugar in a bowl and
stir to dissolve the coffee. Put the egg
whites in a large bowl and pour the
cream in another.
Beat the egg whites until stiff with
an electric whisk, then quickly beat the
egg yolk mixture until thick and leaving
a trail. Now beat the cream until it holds
its shape. If you beat everything in this
order, you don’t need to wash the
whisks in between.
Fold the cream into the coffee mixture,
then carefully fold in the whites. Fold
through the Toblerone and tip into the
loaf tin. Lightly cover the surface with
cling film. When frozen, overwrap in foil
and freeze. Will keep for up to 6 weeks.
You can make the chocolate curls (see video link, above, for instructions) and
keep them in a airtight container or freeze.
To serve, unwrap and turn onto a
platter. Strip off the cling film and serve
topped with the chocolate curls.