Heat the milk almost to boiling point, add the coffee, mix well and allow to sit for 5 minutes. Place the sugar and egg yolks in a bowl and whisk until light and fluffy, then pass the warm coffee through a fine sieve (to remove the grounds) into the bowl and stir it in. Pour back into the pan, return to a low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon – do not overheat! Soak the gelatine, following the instructions on the packet, add to the coffee mixture and stir well. Transfer to a bowl and allow to cool.
Whisk the cream until it just holds its shape, then fold into the coffee mixture. Pour into one large serving dish or individual glasses. Place in the fridge to set. Garnish with a little extra whipped cream and chocolate curls (use a potato peeler or sharp knife).