•  Coffee Syrup

1. In a small saucepan combine the water and spices. Bring to a simmer and add the instant coffee. Remove from heat and leave to cool and infuse for 10 minutes. Discard the cinnamon and cloves and set aside in a flat bottomed dish (i use a rectangular storage container) and pop aside.

Biscoff Mascarpone

1. In a small, microwave-safe bowl, add the biscoff and pop into the microwave for 10 seconds. As biscoff is quite hard, it just needs to become a little softer to incorporate. Pop aside.
2. In a large mixing bowl attached to a stand mixer with the beater attachment (or a large bowl and a hand mixer), beat the egg yolks on medium until creamy. While continuing to beat, add a little sugar at a time until all of the sugar has been incorporated. Beat until the color changes and becomes paler.
3. Reduce the speed to low and the vanilla extract and mascarpone. Mix thoroughly to combine.
4. Turn the mixer off and add the softened Biscoff, and gently fold through with a spatula. Pop aside.

To Assemble

1. Dunk each biscuit in the coffee syrup for a couple of seconds to infuse and soften. Line the base of the  baking dish with 16 of the biscuits. Drizzle a tablespoon of the coffee syrup over the top for good measure.
2. Spread half of the mascarpone mixture over the top of the savoradi biscuits.
3. Repeat step 1.
4. Repeat step 2.
5. In  a small heat-proof bowl melt the biscoff for the topping. I find 20 seconds is perfect. Just enough to melt a little and become runny, but no more. Drizzle the biscoff over the top of the tiramisu and pop in the fridge for 5 hours.
6. In a food processor, combine the Biscoff cookies and cocoa. Blitz until the cookies are finely crushed.
7. Sprinkle the crushed cookie mix over the tiramisu just before serving.
8. Enjoy!