1 tablespoon instant coffee powder

4 tablespoons cocoa powder

1/2 cup Billington's Demerara Sugar

1/2 cup fresh, white breadcrumbs

1 cup whipped cream

1 tablespoon dark rum

Mix the coffee, cocoa and three-quarters of the Demerara Sugar with the breadcrumbs.

Lightly fold the remaining Demerara Sugar into the whipped cream with the rum.

In a glass bowl or 4 individual glasses, alternately layer the cream and crumb mixtures, starting with the crumbs and ending with a cream layer.

Chill for 2 hours.  Serve decorated with chocolate curls.

Serves 4.