Add a cup of water to the powdered gelatine in a small bowl and allow it to stand for about 10 minutes. Bring the remainder of the water to a low simmer and add the coffee and sugar, whisking to dissolve the sugar.

Add the gelatine mix to the coffee liquid and whisk well to ensure that all the gelatine crystals are dissolved (you may need to rinse the small bowl with the hot liquid a few times). Pour the coffee liquid into 6 serving glasses, leaving room at the top to add the ice-cream and whipped cream when serving. Refrigerate for at least 2 hours or until the jelly is set.

For the hazelnut cream, whip the cream with 2 tsp of caster sugar until firm peaks form. Gently fold through the Frangelico and transfer to a piping bag with a fluted nozzle. Alternatively, you can just dollop the cream on top of the jellies later. Top each jelly with a small scoop of ice cream, pipe over a swirl of hazelnut cream and add a Tim Tam or chocolate wafer.