First make the avocado mousse. Blend the avocado to a puree with the maple and cacao.
Scrape into a bowl and fold through the whipped coconut cream or coconut yoghurt. If you can't get these, use mascarpone or thickened cream, whipped.
Combine the coffee with the liquor, water and sugar if using, to taste, then quickly dip the biscuits in the coffee mix, working one at a time (not long enough to soak and become soft.
They will soften as the tiramisu rests) and lay into your serving dish or glasses.
Spoon over some avocado cream then layer more soaked sponge and final layer of mousse. Dust with cacao to finish and let sit for at least 2 hours or overnight.