In a clean bowl, mix mascarpone cheese, Biscoff cookie butter, sugar, salt, and vanilla until creamy. Be cautious not to overmix.

Add the cold heavy cream to the bowl and whisk on medium speed for 1-2 minutes until the mixture reaches stiff peaks.

Use a spatula to ensure a homogenous mixture by scraping the edges and bottom.

Briefly dip Biscoff cookies in coffee for 1-2 seconds, then arrange 2 layers at the bottom of your chosen serving dish or cups. Fill any gaps with cookie pieces.

Cover with a layer of Biscoff mascarpone cream, using half of the mixture, and spread evenly.

Repeat the process, adding another 2 layers of soaked Biscoff cookies and the remaining cream mixture. Optionally, reserve some cream for piping on top using a ½" French star tip.

Refrigerate overnight or for at least 4 hours until fully set.

Decorate with crushed Biscoff cookies and drizzles of warmed-up cookie butter. Serve and savor!