1. Whip the Mascarpone Mixture: In a large mixing bowl, combine the heavy whipping cream, mascarpone cheese, granulated sugar, Biscoff spread, and vanilla extract. Using a hand mixer or stand mixer, whip the mixture until soft peaks form. Be careful not to overmix.

2. Dip the Biscoff Cookies: Pour the cold espresso into a shallow dish. Quickly dip each Biscoff cookie into the espresso, allowing any excess coffee to drip off. Arrange a layer of dipped Biscoff cookies at the bottom of a serving dish (I recommend using a 9x9 baking dish) or trifle bowl to make a big statement!

3. Layer with Cream Mixture: Divide the mascarpone mixture into two. Spread a layer of the whipped cream mixture over the dipped Biscoff cookies, ensuring even coverage.

4. Repeat the Layers: Repeat the layers, starting with dipped Biscoff cookies and ending with a final layer of the whipped cream mixture on top. Make sure to finish with a layer of the cream mixture. In total you will have four layers.

5. Chill: Cover the dish with plastic wrap and refrigerate for at least 2 - 4 hours.

6. Dust with Cocoa Powder: Just before serving, remove the plastic wrap and dust the top of the tiramisu with cocoa powder for a finishing touch.

7. Serve: Slice and serve chilled. Enjoy the delicious combination of Biscoff cookies and creamy mascarpone in this delightful twist on traditional tiramisu!