Coffee Syrup

1. Combine the water, cinnamon, cloves, and nutmeg in a small saucepan and bring to a simmer. Stir in the coffee, remove from the heat, and leave to infuse for 10 minutes. Remove the cinnamon and cloves, stir in the Marsala, and leave to cool.

Biscoff Mascarpone

1. Warm the Biscoff spread in the microwave for 10–20 seconds, just until softened.
2. Beat the egg yolks until creamy, then gradually add the sugar and continue beating until pale. Add the vanilla and mascarpone and mix until combined.
3. Gently fold through the softened Biscoff spread by hand.

To Assemble

1. Quickly dunk each savoiardi biscuit into the cooled coffee mixture and arrange 16 biscuits, or enough to cover the base, in your dish.
2. Spread over half of the Biscoff mascarpone. Repeat with another layer of coffee-soaked savoiardi followed by the remaining mascarpone.
3. Warm the Biscoff spread for the topping for about 20 seconds, until runny, then drizzle it over the mascarpone.
4. Refrigerate for at least 5 hours, preferably overnight.
5. Just before serving, blitz the Biscoff cookies and Dutch cocoa together until finely crushed, then sprinkle generously over the top.
6. And enjoy!