Brew 240ml of strong espresso and let it cool slightly.

In a mixing bowl, whip 300ml heavy cream until soft peaks form.

In another bowl, combine 500g mascarpone cheese and 100g sugar; mix until smooth.

Gently fold the whipped cream into the mascarpone mixture until well combined.

Quickly dip each Biscoff cookie into the cooled coffee and arrange them in a single layer at the bottom of your serving dish.

Spread half of the mascarpone mixture over the soaked cookies, then repeat with another layer of cookies and remaining mascarpone.

Dust cocoa powder on top and refrigerate for at least 4 hours, preferably overnight.