1. Whisk the vegan whipping cream with the cream stiffener in a tall container until stiff peaks form. Remove about 3 tablespoons of the whipped cream for decoration and set aside.

2. Warm/melt the Biscoff spread in a small bowl in the microwave for a few seconds – the mixture should be very soft, but not really warm. Reserve about 1-2 teaspoons of it for decoration, add the rest to the cream, and mix in.

3. Crumble about 5-6 of the Biscoff cookies and place about half of them in two serving glasses. Divide half of the Biscoff cream between the glasses, then layer the remaining cookie crumbs and the rest of the cream into the glass. Decorate with the reserved whipped cream, whole Biscoff cookies, more cookie crumbs, and the rest of the melted Biscoff spread (reheat again if it has already set). The dessert can also be easily prepared and placed in the refrigerator until ready to serve. Warning – cookies will get softer over time.