In a bowl dissolve instant coffee with 3 tbs boiling water and add 1 ½ cups cold water. Add liqueur.

Beat cream cheese and sugar until light and fluffy.

In another bowl beat heavy cream then fold in cream cheese mixture.

Using a 12 inch x 8 inch dish, dip the biscuits quickly in and out of the coffee and place closely together on the bottom of the dish. Spread half the cream-cheese mixture on top and repeat with remaining biscuits and top with the rest of cream- cheese.

Refrigerate cover up for at least 6 hours or a day.

Dust with cocoa powder and grated chocolate before serving.