Bring the water and 115gs of the sugar (½ cup) to the boil in a small pot until the sugar has dissolved. Allow the syrup to cool and chill in the fridge.
Beat the cream fraiche, vanilla and Marscapone cheese in a bowl until blended. Add the chilled sugar syrup and mix briefly.
Dissolve the coffee with the remaining water and sugar and allow to cool.
Add the brandy or liqueur to the coffee mixture and set aside.
By Hand
Pour the mixture into a plastic tub and freeze for 4 hours. Beating it once half way through to break up the ice crystals.
Machine
Pour the mixture into the ice cream machine and churn until it is a thick consistency but not fully made.
Line a loaf tin with cling wrap.
Toss the broken up biscuit pieces in the coffee / brandy mixture.
Spread a third of the cream mixture on the bottom of the loaf.
Scatter over half the biscuits and lightly press in.
Spread another third of the ice cream mixture and repeat with the remaining half of the biscuits. Finish off with the remaining third of the cream mixture.
Cover and freeze until set.
When you are ready to serve take the loaf out and allow it to soften slightly at room temperature and then tip out onto a serving plate. Sift cocoa powder over the top.
