Step 1

Add the heavy cream, vanilla, sweetened condensed milk, and instant coffee to a mixing bowl.

Step 2

With a hand mixer, mix until soft peaks are formed. You don't want pipe-able whipped cream. Set aside.

Step 3

Mix the hot water with the instant coffee until dissolved.

Step 4

Grab a biscuit, and dip it into the hot coffee mixture a few times to make sure it's well-saturated with liquid.

Step 5

Shake off the excess liquids, and line the bottom of your 9x13 pan.

Step 6

Lay the biscuits flat, then add a layer of cream, then more dipped biscuits and more cream, and finally, more dipped biscuits and the final layer of cream. A total of 3 layers of cream.

Step 7

Finish it with a dusting of cocoa powder. Cover and refrigerate for a minimum of 4 hours, best overnight.