Place the cream, vanilla and ¼ cup (60ml) of the butterscotch liqueur in a large bowl and whisk until stiff peaks form. Line a lightly greased 22cm x 9cm-deep loaf pan with baking paper. Spread one third of the cream mixture over the base and sides of the tin. Combine the remaining liqueur and the coffee. Dip 4 of the biscuits into the liqueur mixture and place on the cream base. Top with a layer of cream and then repeat in 5 layers with remaining biscuits and cream. Cover and refrigerate overnight. Turn out and slice to serve. Serves 4–6.