In a bowl, whip the cream with 15 ml (1 tablespoon) of sugar until stiff peaks form. Set aside.
Place the remaining sugar in a small bowl. With the lemon wedge, moisten the rim of a 310 ml (1 ¼ cups) heat-resistant glass or cup and dip into the sugar.
Pour the coffee into the glass and add the Amarula. In a small saucepan, gently heat the rum. Remove from the heat and flambé with a long match. Immediately pour into the glass. Top with whipped cream.
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