Beat eggs, cocoa powder, butter, caster sugar and coffee powder in a bowl.
Heat water in a pan and as soon as the steam starts to rise, put this bowl on the boiling water pan and keep beating untill the liquid turns into thick paste.
Make sure the bowl does not touch the steaming water.
Keep the sauce aside for a while till it returns to the room temperature. Add vanilla extract to the sauce.
Crush biscuits into medium size pieces.
Mix 3/4th of the chocolate sauce into the biscuits.
Roll them into a round thingee in a cling film so it looks like a thick rolling pin (belan).
Freeze it for a couple of hours and slice them.
Serve immediately pouring some of the remaining chocolate sauce and cream over them.