Spread filberts on a cookie sheet.

Over small flame, melt sugar until completely dissolved. Pour over nuts, mixing well. Refrigerate until hardened.

Break brittle into chunks, chop chunks in food processor. Divide brittle into 3 parts. Set aside.

Beat egg whites. Add sugars and beat until peaks form. Set aside.

Beat whip cream until stiff.

Gently fold in yolks and dissolved coffee and cocoa. Add to egg whites.

Mix in 1/3 of brittle by hand. Pour into large roaster. Freeze until top is stiff, about half an hour. Sprinkle second part of brittle on top of dark layer.

Beat egg whites. Add sugars and beat until peaks form. Set aside.

Beat whip cream until stiff. Gently fold in yolks and combine with egg whites.

Mix in last part of brittle by hand. Pour white layer over dark layer. Freeze.

Bring jam and juice to a boil.

Add sugar, cooking until smooth and liquefied.

Combine strawberries with cooked jam. Cool.

Pour over each slice of ice cream prior to serving.