Soak the diced brownie pieces in 100ml of strong black coffee. Once soaked, divide into six glasses and chill.
Whisk 300ml of fresh double cream until it just thickens. Fold in 300ml Ambrosia Deluxe Custard.
Divide and pipe evenly over the soaked brownie pieces. Sprinkle each glass with 10g of crushed amaretti biscuits.