1 (8 1/2 oz.) pkg. chocolate wafers
4 egg yolks
1/4 c. water
1/4 c. sugar
1 tbsp. instant coffee powder
2 c. heavy cream, divided
1/4 c. coffee flavored liquor
1 tbsp. confectioners sugar
1/2 tsp. vanilla

Reserve 10 chocolate wafers for garnish. Coarsely crush remaining wafers, line a 9 x 5 inch loaf pan. In small bowl, with electric mixer on high, beat egg yolks until thick and lemon colored, about 2 minutes. In small saucepan, over low heat, cook water, sugar and coffee powder, stirring until sugar dissolves. While beating egg yolks on medium speed slowly add the hot coffee mixture in a stream. Continue beating until egg mixture becomes foamy and cool. Beat 1 1/2 cups heavy cream until stiff. Fold whipped cream and liquor into egg mixture. Pour 1/2 of the mixture into loaf pan. Sprinkle with remaining crushed wafers, pressing wafers lightly into cream. Cover and freeze overnight.

In small bowl, beat the remaining 1/2 cup heavy cream, confectioners sugar and vanilla until stiff. To unmold frozen dessert place platter over loaf pan, invert and remove loaf pan and plastic wrap. Garnish top with whipped cream and reserved chocolate wafers. Dessert can be frozen up to 3 weeks.