Champagne Biscuit with Coffee Cream

In a saucepan, combine the milk mixed with cornstarch

Bring to a boil and cook stirring constantly until it thickens slightly

Add the egg yolks and continue cooking and stirring until it thickens

Add the instant coffee and mix well

Remove from heat and let cool, stirring occasionally to prevent formation of a skin

Cook the sugar and water over low heat until it reaches a thread stage

While that's happening, beat the egg whites until stiff

Gradually add the cooled mixture and beat until chilled

Carefully mix in the whipped cream with the coffee cream

Soak the champagne biscuits in the strong coffee and brandy mixture and line the bottom and sides of a 22cm glass vase

Fill with the cream and refrigerate for several hours before serving

Serve in 12 portions.