Crumble the coffee cookies with a rolling pin.
Melt the butter and mix with the cookie crumbs.
Mix the egg yolks, eggs and sugar in a saucepan above a hot water bath.
Beat until the mixture is creamy and the sugar has dissolved. Stir together the espresso and 4 tbsp liqueur and allow to cool.
Stir and allow to cool.
Beat the cream until stiff and fold into the custard. Mix the remaining liqueur with the cookie crumbs.
give liquor to the breadcrumbs, mix in
Line a loaf pan with plastic wrap and and wax paper.
Spoon 1/3 of the custard mixture into the mold. Top with half of the cookie crumbs.
Top with another 1/3 of custard mixture and then the remaining cookie crumbs.
Top with the remaining custard mixture, smooth, cover with plastic wrap and freeze about 5 hours.
Film covers approx. 5 hours put into the freezer and allow to freeze.
Approximately 30 minutes before serving, transfer to the refrigerator. Then remove from the pan, remove the plastic wrap and wax paper and serve with coffee cookies.