Instructions: Combine brown sugar and water in pan, stir constantly over heat without boiling until sugar is dissolved. Bring to a boil, boil uncovered about 10 minutes or until mixture is dark golden brown, then test by dropping a teaspoonful of toffee (sugar mixture) into a glass of cold water. If it is ready, toffee will set immediately. Remove from heat, add milk, stir until toffee is dissolved. It may be necessary to return to low heat to dissolve toffee completely. Stir in combined egg yolks, liqueur, and combined coffee and boiling water. Sprinkle gelatin over cold water, dissolve over hot water, cool 5 minutes, stir into coffee mixture. Refrigerate until just beginning to set, stirring occasionally.

Fold in cream. Beat egg whites until soft peaks form, fold into coffee mixture.

Place in serving dish, refrigerate overnight or for several hours until set.

Decorate with extra whipped cream and chocolate curls.

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