Method

1. Put coffee, water, sugar and glucose in a small saucepan over a low heat. Cook, stirring, for about 4 minutes or until sugar has dissolved. Remove from heat. Stir in liqueur.

2. Pour mixture into a 500ml-capacity, shallow freezer-proof container. Freeze for 8 hours or overnight.

3. Line an oven tray with baking paper. Dip 1 end of each biscotti in melted chocolate to coat. Put on prepared tray to set. Dip rims of 6 serving glasses into chocolate. Put in freezeruntil chocolate is set and glasses are chilled.

4. Use a fork to scrape surface of coffee mixture to break it up finely. Divide mixture between prepared glasses and serve with biscotti on the side.