1. Make soya cream cheese:

Mix soya milk and lemon juice. One hour later, put kitchen towel or muslin on a sieve and drain the liquid from the mixture. 1 litre soya milk can make roughly 330 g soya cream cheese. Put the drained soya cream cheese into a food processor, add 1.5 tbsp sugar, and blend to smooth (about 3 to 4 times).

2. Prepare other ingredients:

Make 2 portions of double espresso and add 1 shot of coffee liqueur. Cut the chocolate into small pieces. 

3. Combine:

Take two biscoff biscuits. Dip the top side of one biscuit with coffee liquid, and the bottom side of another one. Add soya cream cheese until you cannot see the biscuits. Sprinkle chocolate pieces. Repeat again. A total of two layers.

4. Put in the fridge:

Put in the fridge for at least 8 hours. Sprinkle cocoa powder before enjoying it.