Recipe Method

1. Combine coffee and liqueur and set aside.
2. Beat cream until thick and then gradually beat in the condensed milk.
3. Line a loaf tin with cling wrap so that the clingwrap flaps over the edge of the tin.
4. Dip the biscuits in the coffee mixture and then line the base of the tin.
5. Spoon half of the cream mixture on top and top with another layer of biscuits.
6. Top with remaining cream mixture and freeze until set.
7. When ready to serve, turn out and sift cocoa over the top and decorate with chocolate shards or flake.