1. Brew the coffee and let it cool completely. Stir in the instant espresso powder if using.

2. In a chilled mixing bowl, beat the heavy whipping cream until soft peaks form.

3. In a separate bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth.

4. Gently fold the whipped cream into the mascarpone mixture until light and creamy.

5. Pour the cooled coffee into a shallow bowl. Dip each Biscoff cookie very quickly into the coffee.

6. Break the dipped cookies into pieces and place a layer in the bottom of 6 dessert cups.

7. Spoon or pipe a layer of mascarpone filling over the cookies.

8. Repeat with another layer of dipped cookies and another layer of filling.

9. Drizzle the tops with warmed Biscoff spread and sprinkle with crushed Biscoff cookies.

10. Cover and chill for at least 4 hours, or overnight, before serving.