¾ cup strong coffee
¼ cup rum
½ cup caster sugar
4 egg yolks
¾ of a 250g tub of cream cheese
1 tsp vanilla essence
2 ½ cups cream
1 pkt digestive biscuits
¼ cup cocoa

Mix rum and coffee and set aside. Beat sugar and egg yolks until light and creamy. Beat in the cream cheese until very smooth.

Beat together the cream and vanilla essence until of a thick pouring consistency. Mix the cream cheese and cream mixtures together until thick.

Line a loaf tin with foil or glad wrap and spread some of the cream mixture in the bottom. Dip biscuits in the coffee mixture and place a layer of soggy biscuits on top of the cream mixture. Sprinkle with cocoa.

Reap the layers finishing with a layer of cram and cocoa. Refrigerate overnight. Remove tin and cut into slices. Serve with fresh fruit.

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