Instructions: Brush the apricot jam over the sides of a 6 inch cake pan. Trim the ends of the biscuits and stand them around the edges.

Whisk the egg whites until very stiff. Whisk the egg yolks, powdered sugar, coffee essence and rum, then fold in the egg whites and cream. Spoon the mixture into the cake pan and freeze for 8 hours.

When ready to serve, carefully loosen round the sides of the pan with a knife and turn out onto a serving platter. Decorate with whirls of whipped cream and grated chocolate.

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