Combine Nescafé, boiling water and liqueur and set aside to cool.
Combine condensed milk and cream in a large bowl and beat for about 5 minutes until thick.
Beat in ½ of the coffee mixture.
Combine remaining coffee mixture with the milk and brush well over both sides of Boudoir biscuits.
Line a 20 cm square cake pan with tin foil.
Spoon ½ of the cream mixture into the pan and top with biscuits.
Top with remaining cream mixture and freeze until set
Sift Cocoa lightly over the top.
Cut into large squares to serve.
Serve cream mixture in individual glass goblets, place a boudoir biscuit in each and sprinkle with Nestlé Cocoa
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