1. Add the vanilla crescent cookies to a freezer bag and crush them with a rolling pin – it’s okay if there are a few larger pieces. Set aside.

2. Add mascarpone, yogurt, and vanilla extract to a large bowl and mix until well combined.

3. Add the heavy cream and confectioners’ sugar to a tall vessel and mix until foamy. Gradually add the cream stiffener powder and continue mixing until stiff peaks form. Next, add the whipped cream in several batches to the bowl with the mascarpone and fold in. Add about 2-3 tablespoons of the finer vanilla crescent crumbs and fold them in. Transfer the cream to a piping bag fitted with a large star tip.

4. Pipe a small amount of the cream into each glass, then sprinkle a few crushed vanilla crescent cookies on top. If you like it boozy, drizzle a bit of vanilla liquor over the crushed cookies (optional). If children are involved, you might want to skip that step. Next, add more cream, more crushed cookies (and perhaps more liqueur), and finally a last layer of cream. Place the glasses in the fridge until ready to serve.

5. If desired, decorate the dessert with leftover vanilla crescent cookie crumbs or whole vanilla crescent cookies before serving.