In a small container, dissolve the coffee granules into 2 tbsp. boiling water.
Pour in the coffee liqueur and 75ml cold water.
Transfer into a separate bowl/container and set aside.
For the cream layer, beat with an electric whisk the mascarpone, condensed milk and vanilla extract until smooth and thick.
Break the sponge fingers into smaller pieces and immerse in the coffee mixture for less than a minute, or until it becomes a softer sponge texture.
In two wine or sundae glasses, transfer a few bits of the sponge in the bottom and then spoon the cream over the top.
Sift the cocoa powder gently on top.
Chill for about 1 hour before serving.