First prepare the cream: beat whipping cream, add mascarpone, vanilla extract and erythritol and mix.

Dip one third of the biscuits in the coffee for a few seconds to soak it up then arrange them on the bottom of a square dish (15 cm x 15 cm).

Spread third of the cream evenly on the layer of biscuits.

Repeat twice more to get 3 layers of biscuits and cream.

Let it rest in the fridge for at least an hour, then dust with cocoa powder, cut into 4 pieces and serve.