• Before beginning, mascarpone must be at room temperature.

Set up a double boiler:

• In a small pot, fill it with about 1/3 full of water and bring to a boil.
• Add the egg yolks and granulated sugar to a heat-safe bowl that can fit on top of the pot without touching the water.
• Once the water boils, remove it from the heat and place the bowl on top.
• Whisk egg yolks and sugar until sugar dissolves and becomes lighter in color.
• It will also thicken a little.
• Once the sugar is dissolved, remove it from the heat and whisk in the mascarpone cheese.
• Whisk until smooth and set aside.
• In another bowl, beat the cream and vanilla with an electric mixer until soft peaks form.
• Add the whipped cream and the egg mixture together, folding to combine so no streaks of color remain.
• Add the espresso and water to a shallow dish, dip the Biscoff cookies in quickly, and layer at the bottom of the dish.
• Add a generous amount of the cream to the top and smooth out.
• Next, dip another layer of cookies in the espresso and top with the remaining cream.
• Dust with cocoa powder and let chill for at least 2 hours