Make the Cookie-Butter Mascarpone Filling

1. Chill a mixing bowl and beaters briefly for easier whipping.

2. Whip the heavy cream with the sugar until it reaches soft peaks.

3. In a separate bowl, stir the mascarpone with the Biscoff spread and vanilla until smooth and evenly blended.

4. Fold the whipped cream gently into the mascarpone mixture until light and uniform — take care not to overwork it.

Tip: Start with the lower amount of cookie butter and taste; you can fold in more if you want a more intense Biscoff profile.

Assemble in a Baking Dish (9×6 or similar)

1. Pour the cooled coffee into a shallow dish. Quickly dip each Biscoff cookie for 1–3 seconds (brief dunking prevents them from turning to mush). Line the bottom of the pan with a single layer of soaked cookies.

2. Spread about half the mascarpone-cookie-butter cream evenly over the cookie base. Smooth the surface with a spatula.

3. Repeat: dip a second round of cookies, arrange them over the cream, then top with the remaining mascarpone mixture.

4. Finish with a dusting of cocoa or a sprinkle of crushed Biscoff. Cover and refrigerate at least 6 hours, preferably overnight, so the layers soften and flavors marry.

Serving note: Garnish with whole Biscoff cookies set at an angle for a decorative finish.

Make Individual Tiramisu Cups

1. Dip cookies briefly and break them as needed to fit small glasses or 7-oz jars.

2. Pipe or spoon a layer of cream into each jar, add a layer of dipped cookie pieces, then repeat so each cup has two or three thin layers.

3. Dust with cocoa and chill for 4–6 hours. Finish with a slotted Biscoff cookie before serving.