sorry recipe in metric only. you can replace 2-3 of milk with equal amount of whisky or brandy.

have ready 6 individual dessert pots or 1large dessert triffle bowl

for the jelly cut 4 gelatine leaves into broad strips,place in a bowl, cover with cold water and leave to soak for 5 minutes, then drain.

pour coffee over the sugar in a bowl and stir until it dissolves ,then stir onto the soaked gelatine stir until it dissolves

arrange sponges in the bases of your triffle dishes cutting them to fit and pour the jelly solution over. leave to cool and chill for several hours until set.

for the topping soak and drain 2 gelatine leaves as for coffee jelly in a bowl. chop up 2 of the 3 mars bars and place in a small nonestick pan with the milk and half of cream. bring to boil whisking until mars bar have completely melted. add some whisky or brandy but reduce the milk by the same amount alcohol added. pour over dissolved gelatine and stir until dissolved. cover and leave to cool.

give the topping a stir and pour over the set coffee jelly ,cover and chill for several hours to set.

to serve whisk remaining cream until it forms fluffy peaks. dollop a little cream on top of each dessert (or cover top completely).finish decorating with slivers of the last mars bar or choc stars .