Preparation
- Pour chilled cream into a bowl and whisk rapidly with wire whisk or egg beater.
- Add sugar, cocoa and coffee powder while beating until soft peaks form (not stiff).
- Line loaf tin with enough plastic wrap to hang over sides.
- Sprinkle 1/3 of the Choco Leibniz pieces over bottom of pan. Pour in half of cream mixture. Repeat these two steps and then top with remaining third of cookie pieces.
- Cover top with excess plastic wrap and freeze until firm – at least 6 hours.
- Remove from pan; peel off plastic wrap, slice and serve.
