Sprinkle gelatine over combined liqueur and water in a microwave proof jug and microwave on medium in 15 second bursts, stirring, until gelatine dissolves completely. Combine with coffee and sugar and stir until sugar is dissolved. Pour into 6 x 1 1/2 cup capacity serving dishes or dessert glasses and refrigerate until set

Mix custard powder with 1/2 cup milk to make a thin paste. Add sugar to the remaining milk in a saucepan and just bring to the boil. Pour in the paste and whisk continuously over medium-low heat until thickened. Transfer to a bowl and press cling wrap onto the surface of the custard to prevent a skin from forming. Refrigerate for 1-2 hours until almost set, but not hard

Divide sponge evenly over the jelly and drizzle with remaining liqueur. Whisk cooled custard until smooth and creamy and then spoon onto the sponge

Whip cream and vanilla bean paste in an electric mixer until soft peaks form. Spoon onto the custard and garnish with crumbled biscotti and chocolate curls. Chill until required