In the bowl of a stand mixer with the whisk attachment fitted, add the vegan cream cheese and start beating for 2-3 minutes until creamy. Add in the coconut cream and continue to beat for another few minutes until very smooth and creamy.

Slowly add in the amaretto and icing sugar, a little at a time while the mixer is running until it has all been combined. Scrape down the sides of the bowl if necessary.

In a shallow bowl, add the coffee and the amaretto. Get your serving glasses ready.

Gently dunk your ladyfinger biscuits into the coffee and amaretto mixture - you want to do this quickly so the biscuits don’t get too soft but you want them to be covered in the liquid. Add the biscuits in a single layer in the bottom of each glass. You may need to break the biscuits to fit depending on the size and shape of your glass.

Place a dollop of the cream mixture on top of the biscuit layer followed by a sprinkle of cocoa powder.

Repeat the steps to create another layer of soaked biscuits and cream, finally topped by more cocoa powder.

Set the glasses in the fridge to chill for at least 2 hours and up to 24 hours before serving.