In a large bowl, combine the heavy cream, sugar, Biscoff cookie butter, mascarpone cheese, cinnamon and vanilla extract. Using a hand mixer or stand mixer, blend the ingredients on high speed until the mixture forms stiff peaks.

Take 2 Biscoff cookies at a time and dip them into the cooled coffee or espresso. Allow any excess liquid to drip off. Line the dipped cookies in a 9×9 baking dish, forming a single layer.

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

Finish by spreading the remaining cream mixture over the second layer of cookies. Dust the top of the Biscoff Tiramisu with cocoa powder.

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cookies to soften. Before serving, cut into portions and enjoy 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.