Step 1

Place the water in a heatproof bowl. Add the coffee and stir to combine. Set aside to cool slightly then stir in the liqueur.

Step 2

Use electric beaters to beat the cream, icing sugar and cinnamon in a large bowl until firm peaks form.

Step 3

Line a baking tray with baking paper. Place 6 biscuits on the prepared tray. Brush with some of the coffee mixture. Top each with 1 tablespoonful of the cream mixture and another biscuit. Continue stacking 2 more times, brushing with the coffee mixture and topping with the cream mixture, finishing with a biscuit. Spread the remaining cream mixture over the sides and top of each biscuit stack to cover. Place in the fridge for 6 hours.

Step 4

Just before serving, decorate the biscuit stacks with chocolate-coated coffee beans and chocolate curls.