In a big bowl, mix heavy cream, sugar, Biscoff cookie butter, mascarpone cheese, cinnamon, and vanilla extract until it forms stiff peaks using a hand or stand mixer.

Dip 2 Biscoff cookies at a time into the cooled coffee or espresso, letting excess liquid drip off. Arrange them in a 9x9 baking dish to form a single layer.

Spread half of the cream mixture over the cookie layer. Repeat the process by dipping another 2 cookies at a time in the espresso and creating a second layer on top of the cream.

Finish by spreading the remaining cream mixture over the second cookie layer. Dust the top with cocoa powder.

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to let the flavors meld and cookies soften.

Before serving, cut into portions and savor the delicious Biscoff Tiramisu chilled.

Store in an airtight container in the fridge for up to 2-3 days or in the freezer for up to 3 months. Enjoy!