Add the heavy cream, sweetened condensed milk, vanilla and creme caramel powder to a bowl and beat until soft peaks form. Set this cream mixture aside.
Dip the tea biscuits into the coffee briefly until they soak up the coffee but before they start to break apart. Layer in a 7x11 or 9x9 inch clear pyrex dish, then top with half the cream mixture.
Repeat another layer of coffee soaked biscuits on top of the heavy cream, followed by the remaining half of the cream. Sift the cocoa powder on to the top, then refrigerate for several hours until set. This is even better the next day!