Step 1: In a large bowl, whisk the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
Step 2: In a separate bowl, beat the mascarpone cheese and Biscoff spread together until smooth and well combined.
Step 3: Gently fold the whipped cream into the mascarpone mixture using a spatula until no white streaks remain, being careful not to deflate the cream.
Step 4: Quickly dip the Lotus Biscoff biscuits into the cooled coffee one by one and arrange them in a single layer at the bottom of an 8x8 inch dish.
Step 5: Spread half of the mascarpone cream mixture over the biscuit layer, smoothing it out to the edges.
Step 6: Repeat with another layer of coffee-dipped biscuits and the remaining cream mixture.
Step 7: Refrigerate for at least 6 hours, preferably overnight, to allow the layers to set. Before serving, dust with crushed Biscoff biscuit crumbs.