1) Prepare the cream. Bring the milk in a saucepan, combine the coffee into powder and let cool. Soak the jelly in a bowl with cold water for about ten minutes. Whip the egg yolks with it in a saucepan caster sugar with the electric whisk, until a swollen and foamy cream is obtained. Flush the milk, filtered through a cloth and heated, and cook there cream over low heat, stirring, until the spoon veils. Merge the jelly lightly squeezed, stir until melted and let the cream cool.

2) Arrange i cookies. Brush i savoiardi biscuits with the liquor and arrange them on the bottom and on the walls of a large glass bowl; if needed, divide them into 2 parts. Add the coffee cream prepared and refrigerate for at least 1 hour. Heat 1 dl of cream, the strong coffee, 1 pinch of cinnamon and 100 g of chopped chocolate; stir, until you get a creamy sauce, then let it cool.

3) Mount the cream. Whip the cold cream in a bowl cooled with it powdered sugar and put it in the refrigerator. With a potato peeler, get a lot of flakes from the remaining chocolate. Remove the cup from the refrigerator, distribute the cream ice-cream ready and complete with the whipped Cream, the coffee sauce is chocolate and i chocolate shavings.