Caramel: Stir sugar with water in a small saucepan set over medium heat until sugar dissolves. Bring to a boil; cook, without stirring, for 10 to 12 minutes or until amber. (Brush sides of pan with water if crystals form.) Immediately pour onto a lightly buttered foil-lined rimmed baking sheet.

Semifreddo: Place chocolate in a bowl. Heat 3/4 cup (175 mL) of the cream until steaming and pour over chocolate. Stir until smooth. Reserve.

Beat sugar with yolks and coffee granules in a small heatproof bowl. Set over barely simmering water and whisk for 3 to 5 minutes or until pale and fluffy. Stir in liqueur and cook, stirring constantly, for 6 to 8 minutes or until thickened. Cool to room temperature.

Whip remaining cream until very thick. Fold in egg mixture. Chop caramel into small pieces. Line a 9- x 5-in (1.5-L) loaf pan with waxed paper. Spread one-third of the egg mixture into the pan. Drizzle with half the chocolate mixture and sprinkle with half the caramel. Repeat each layer spreading gently. Top with remaining egg mixture and smooth evenly.

Cover and place in freezer for at least 6 hours or up to 1 week. Remove from freezer 10 minutes before serving.

Makes 10 servings.