Coffee Pudding

1 In a large saucepan, mix the coffee, water, and coffee powder

Bring to a boil, then cook until it reaches a smooth, custard-like consistency

2 In another bowl, beat the egg yolks very well

Gradually add the hot coffee mixture, beating continuously

Continue beating until cooled

Refrigerate for at least 2 hours

Beat the cream until it forms soft peaks. Reserve

3 Remove the coffee pudding from the refrigerator and mix in the rum and whipped cream

Butter a mold with plastic wrap and fill with the coffee pudding mixture

Place in the freezer until firm

To serve, unmold and garnish with chocolate shavings.