Into a medium saucepan, add the soy milk, cornflour, sugar, butter, vanilla, and turmeric and whisk thoroughly to combine. Heat over a medium heat, stirring occasionally.
Once the custard thickens, reduce heat and continue to stir for a further 1-2 minutes.
Take off the heat and pour into a bowl. Hand beat the custard for a couple of minutes
to help cool the custard.
Scoop the cream cheese into the custard and beat with an electric hand mixer on low for 1 minute or until combined and smooth. Set aside.
Pour the chickpea brine into a clean bowl. Begin beating with an electric hand beater or stand mixer for 5 minutes. Gradually sift the icing sugar into the aquafaba and continue to beat on high until glossy and stiff peaks form.
To check if it has reached stiff peaks, carefully invert the bowl of the aquafaba eggwhites. If the aquafaba doesn't move, then it is ready.
Gently fold the aquafaba into the custard cream until the mixture is combined and smooth.
Combine the coffee and liqueur into a medium bowl.
Dip the biscuits one at a time for 5 seconds, to allow the coffee to soak into the biscuits.
Line a large dish with a layer of the dipped biscuits.
Scoop the custard cream over the biscuits, creating a thick layer.
Repeat with another layer of dipped biscuits and the custard cream.
Garnish with a generous dusting of cocoa powder and grated dark chocolate.
Cover and refrigerate for a minimum of 2 hours to overnight.
If you prefer, layer the biscuits and custard into individual serving glasses for an elegant dessert.