Does anyone have any tips on how to make liqueur coffee's? I have tried and tried but can never get it to work properly. I use brown sugar, pour the cream off the back of the spoon but can never get it to stay perfect.
Have you steamed or whipped the cream slightly, in a restaurant or bar they would use a water steamer to heat the cream and hence get some air into it and it is this which allows the cream to be layered as it will have a lower density than the coffee.
In the absence of a steamer (like on a cappucino maker) just whip it slightly
I use double cream, poured off the back of a spoon slowly and it always works. Never bothered heating or whipping the cream first, that would be cheating