Cookie Spread Tiramisu

Place a small mixing bowl in the refrigerator to cool.

Mix the coffee with the simple syrup. Pour the coffee syrup into a shallow baking dish and set it aside while preparing the mascarpone layer.

In a medium bowl, blend the mascarpone, Biscoff cookie butter, vanilla, salt, and 1/2 teaspoon of cinnamon until well combined. Set this mixture aside while whipping the cream.

Remove the chilled mixing bowl from the fridge and whip the heavy cream in it until stiff peaks form.

Use a spatula to fold about a quarter of the whipped cream into the mascarpone mixture to lighten it. Then gently fold in the remaining whipped cream until no large pockets of cream or mascarpone remain.

To assemble the Biscoff cookie tiramisu, dip the Biscoff cookies two at a time into the coffee syrup and arrange them in a single layer in a large or several smaller serving dishes as desired. Repeat with a second, overlapping layer.

Spread about half of the Biscoff mascarpone cream over the cookies, then gently add another double layer of Biscoff cookies dipped in the coffee syrup on top.

Finish with a second layer of Biscoff mascarpone cream.

Mix the cocoa and remaining teaspoon of cinnamon in a small bowl and dust a thin layer over the top of the tiramisu.

Refrigerate the Biscoff tiramisu for at least 4 to 6 hours, but remove it from the fridge about 15 minutes before serving.