For the mascarpone mousse:
Heat the milk with the sugar until boiling and remove from the heat. In the mixer bowl, whip the egg yolks until they whiten, add the Quescrem Mascarpone and the cream and whip until whipped (first at low speed until blended and then at maximum speed to incorporate aeration).
When the mousse is completely whipped, pour the milk and sugar mixture in a trickle. Place in a piping bag and use immediately.
Place two small pieces of soletilla biscuits covering the bottom of the 125ml glasses. Mix the coffee and the bitter almond liqueur and with the help of a pitcher, moisten the biscuits in the glasses with the coffee mixture without soaking them completely.
Fill the glass with mascarpone mousse and leave ½ centimeter of space up to the rim. Sprinkle cocoa powder on top and seal hermetically. Serving