Crush the biscuits and mix it with the melted butter. Layer this mixture into the serving dish and pop it into the fridge

Warm the milk. Dissolve the cocoa powder and instant coffee in about 2 tbsp of the warm milk. Once dissolved, add the mixture to the rest of the milk and keep aside

Beat the egg yolks and sugar till light and fluffy (it will be pale yellow color).

Add the yolk mixture (from step 2) to the chocolate milk mixture (from step 1). Cook this over a pan of simmering water or a double boiler till the mixture coats the back of a spoon

Soak the gelatin in the water for about 5 mts and then add it to the mixture being double boiled (step 3) and mix well so that it is dissolved

Once cooled, add the vanilla essence and keep it in the fridge till its half set (about half an hour)

Once half set, fold in the cream. Beat the egg whites stiff and fold it into the cream mixture carefully

Pour this into the dish layered with the biscuit mixture and chill for a couple of hours or overnight

Serve with whipped cream or chocolate shavings