Cold Bomba

In a saucepan, mix together the eggs, one hundred grams of sugar, two tablespoons of instant coffee, vanilla extract, and milk

Bring to a simmer for one minute, stirring constantly

Let it cool and add the heavy cream, whipping until thickened

Pour into a round mold and place in the freezer

Meanwhile, prepare the sauce with the remaining one hundred grams of sugar, one tablespoon of instant coffee, and water

Soak the champagne biscuits in this sauce and arrange them on top of the frozen sorbet that will have solidified by then

Place the mold back in the freezer

When serving, remove from the mold, place on a round plate, and cover with plenty of chocolate or coffee coverage

Alternatively, you can use an ice cream scoop to add the instant coffee and heavy cream, mixing well and placing it in the freezer for two hours.