Crush the biscuits and put them in a bowl with the nuts and cane sugar. Melt the butter or margarine and stir it into the crushed biscuit mixture. Press the crumb mixture onto the base and sides of a pie dish. Refrigerate. Whip the cream and vanilla sugar until soft peaks form. Whisk the eggs and icing sugar in a separate bowl until light and fluffy. Add the espresso powder and syrup and whisk until they dissolve. Fold the cream into the egg mixture. Pour the mixture into the tin. Freeze the pie for at least three hours.
Melt the butter/margarine for the chocolate sauce in a saucepan and add the cocoa. Stir in the other ingredients and bring to the boil. Serve the pie with the chocolate sauce and fresh berries.
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