To prepare
The Coffee Fills pound cake
Preheat the oven to 180oC.
In a bowl, whisk butter and sugar until the mixture is light. Add the eggs gradually and incorporate into the cream with the coffee decoction
Fold in the dry ingredients and mix lightly till no lumps remain. Add the Coffee Fills quarters and fold into the batter.
Transfer the batter to a baking tray or mould and bake at 180oC for about 30 minutes.
The mocha cream
Mix the gelatin with two tablespoons of water and allow it to swell.
Warm the milk and sugar, until the sugar has dissolved. Whisk in the egg yolks and whisk on a low flame until a custard like consistency is reached.
Take it off the flame and add the gelatin, coffee decoction and cool. Fold with whipped cream and set aside.