Soak 90g of plain biscuits in warm almond milk. Arrange them in an even layer in a baking dish and pour any remaining milk over them.
Submerge 6 leaves of gelatin in a bowl of cold water and let them soak until swollen.
In a bowl, whisk together the egg yolks, 2 packets of vanilla sweetener, and a small splash of the vanilla protein drink. Pour the rest of the protein drink into a pot and heat it to a boil. Reduce the heat, whisk in the egg yolk mixture, and cook for a few minutes while stirring constantly until slightly thickened.
Remove the pot from the heat and let it cool slightly. Squeeze the excess water from the swollen gelatin leaves, add them to the pot, and blend until fully incorporated. Pour the custard mixture through a sieve directly over the biscuit base. Refrigerate for at least 2 hours to set.
Soak the remaining 2 leaves of gelatin in cold water until swollen, then squeeze out the water and dissolve them in 2 tablespoons of very hot water.
Mix the Greek yogurt and coconut protein pudding into the dissolved gelatin. Gently fold in the whipped cream and 1 packet of vanilla sweetener until smooth.
Take the baking dish out of the fridge and lightly scratch the surface of the set yellow layer with a fork so the white layer will adhere better.
Spread the white layer evenly over the custard. Refrigerate for another hour, then dust with cocoa powder and sprinkle with 10g of crushed biscuits before serving.
Cook it hands-free.
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