Lingkan Reang
Oil and line a 1-litre loaf tin with cling film. Mix coffee, Tia Maria, egg yolks, and sugar in a bowl.
In separate bowls, beat egg whites until stiff and whip cream until it holds its shape.
Fold the whipped cream into the coffee mixture, then gently incorporate the egg whites and toblerone.
Pour the mixture into the prepared loaf tin and cover with cling film, then freeze.
Once frozen, wrap in foil and store for up to 6 weeks. Make chocolate curls for garnish.
To serve, unwrap, turn onto a platter, remove cling film, and top with chocolate curls.