Mix 1.5 cups of Hot water with 2 tbsp of instant coffee in a measuring jug.

Then, mix the coffee with a spoon and let it cool down to room temperature before use.

Take a large mixing bowl and pour 1 cup of heavy whipping cream and 1/4 cup of sugar into the bowl.

And start beating it at a low speed with an electric hand mixer for 2 minutes.

After 2 minutes, increase the speed to medium and whip until stiff peaks.

Grab another mixing bowl and pour (250 grams)8.8-oz mascarpone cheese into it.

Add 1/4 cup of biscoff cookie butter and 1 tsp of pure vanilla essence or extract and beat it on a low speed until combined.

Scrape the side and the base of the bowl a few times in between each mixing. This should take around 1 to 2 minutes.

Refrigerate the biscoff mixture until ready to use.

Take the biscoff cookies and briefly dip each one into the coffee mixture.

Grab a 7x5-inch baking dish and lay down the dipped biscoff in it in a single layer. Make a total of two layers of cookies in the baking dish.

Spread half of the prepared cream filling over the cookie layer. Use a spatula to smooth out the filling evenly.

Add another layer of dipped biscoff cookies on top of the cream layer.

Spread the remaining cream filling evenly over the second cookie layer. You may also pipe the top part for decoration.

Dust the top of the tiramisu with cocoa powder, making sure to cover the entire surface, including the edges.

Cover the dish with a plastic wrap and refrigerate for at least 4-6 hours or overnight. This allows the flavor to deepen and the dessert to set.

When ready to serve, take it out of the refrigerator, slice into portions and enjoy a rich and deliciously creamy biscoff tiramisu!