In a clean bowl, add the mascarpone cheese, Biscoff cookie butter, sugar, salt and vanilla. Whisk for 30-60 seconds until a creamy mixture has formed. Be careful not to overmix.

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

Dip the Biscoff cookies in the coffee for 1-2 seconds and add 2 layers in the bottom of your serving dish.

Cover with a layer of the Biscoff mascarpone cream, using up half of it in total, and spread out evenly.

Repeat the process, adding another 2 layers of the soaked Biscoff cookies, and the remaining cream mixture.

Refrigerate overnight or at least 4 hours until fully set.

Decorate with crushed Biscoff cookies and drizzles of warmed up cookie butter, serve and enjoy!