Instructions: Beat egg yolks and sugar in a small bowl with electric mixer until light and fluffy.

Heat cream in pan until almost boiling and, with mixer running, pour in a thin stream over the egg yolk mixture, then beat in coffee dissolved in hot water and Tia Maria.

Pour into lamington tin, cover with foil and freeze for several hours or until partly frozen.

Remove from freezer and return to bowl of mixer. Beat until smooth.

Return to freezer and leave until set.

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