Preparation of the cake base
Crumble the biscuits in a bowl.
Add the sugar and coffee powder to the biscuits.
Melt the butter completely.
Pour the melted butter over the mixture and mix until smooth.
Preparation of the cream filling
Mix the mascarpone, cream cheese and icing sugar in a bowl.
Soften the gelatine sheets in cold water.
Dissolve the gelatine in the hot coffee.
Add the coffee to the cream and mix until smooth and even.
Soften the gelatine in cold water.
Mix the honey and water in a pan. Bring to the boil.
Add the soft gelatine and mix until completely dissolved.
Arrange a layer of biscuit mix about half a centimetre high on the base of a single-serving ring mould.
Leave to chill in the fridge for 30 minutes.
Pour the coffee cream over the biscuit base, up to about a centimetre from the edge.
Chill in the fridge for 30 minutes.
Pour a layer of gelatine half a centimetre high over the cake and leave in the fridge for 6 hours.
Turn out onto the serving dish and decorate with honey jelly and coffee powder.