Preheat the oven to 180℃
Line a shallow baking tin with parchment approx 10x4 inches
Sift the flour and salt into a bowl. Stir in the sugar.
In a separate bowl, mix together the dairy-free milk, bicarb, lemon, vanilla/coffee and oil.
Pour the wet ingredients into the dry and gently mix, until well combined.
Pour into the lined tin and level off and bake for 12 minutes, until lightly golden and a knife comes out clean. Cool on a wire rack.
Whip the cream until light and fluffy. Cream together the cream cheese and sugar and extract and whip into the cream until fully incorporated.
To assemble:
Mix together the 1/2 cup freshly brewed espresso or very strong instant coffee with the masala if using
Slice the sponge into fingers or stamp out circles and dunk in or soak with some freshly brewed strong coffee. The longer it's absorbing, the stronger the coffee flavour
Layer the ingredients into decorative bowls or a large rectangular serving dish.
Start with soaked sponge, then a layer of the creamy cheese mixture and then a layer of cocoa powder. Repeat twice and finish with a heavy dusting of cocoa powder.
Leave to set in the fridge and when ready to serve, slice into neat squares.
