Mix cream cheese, condensed milk and vanilla sugar with the whisk of the mixer for 2-3 minutes until creamy. Mix coffee and bitter almond oil.
Line a small mould (approx. 14 x 20 cm) with half of the biscuits. Sprinkle with half of the coffee. Spread half of the cream on top. Place the rest of the biscuits on the cream, sprinkle with the rest of the coffee and spread the rest of the cream on top. Leave to cool for at least 4 hours. Sprinkle with cocoa before serving.