Ingredients: 125 grams tea biscuits, 250 ml whipping cream, 120 grams plain chocolate, 1 tablespoon coffee liqueur, 2 eggs,

Crumble 125 grams tea biscuits. Beat 250 ml cream whipping cream until almost done and stir the cookie crubles in. Melt au-bain marie 120 grams of plain chocolate with a little butter and 1 tablespoon coffee liqueur. Meanwhile split 2 eggs. When the chocolate is melted, stir in a tablespoon of icing sugar and 2 egg yolks. Beat the 2 egg whites to stiff and stir in the melted chocolate. Cover a cake tin with cling film and scoop half of the cookie cream in the tin. Scoop the chocolate mousse in it and then finish with the rest of the cookie cream. Cover it well off and put it cake tin in the freezer. Ideal to make in advance! Enjoy!