In the bottom of a double boiler, bring 1 cup of water to a heavy simmer. Place egg yolks, 1/4 cup caster sugar, vanilla and whiskey in the top bowl of the double boiler. Whisk together and heat until smooth. Then continue whisking until custard begins to form and mixture stiffens, about five minutes. Remove from heat and cover with plastic wrap. Place in the fridge to cool, about 30-45 minutes.

Once the custard has thoroughly chilled, proceed with the next step. In the bowl of a stand mixer, beat cream cheese until light and softened. Add the Biscoff spread and beat until it’s mixed in. Next, beat in the cooled egg custard mixture. Scrape down the sides of the bowl occasionally to ensure mixture is evenly distributed. Scrape mixture into a bowl and set aside momentarily.

Add whipping cream into the large bowl of a stand mixer. Using the whisk attachment, whisk whipping cream until medium peaks form. Then lower the mixer speed to low and add in 4 tablespoons of caster sugar to sweeten the whipped cream. Remove bowl from mixer, and fold in the cream cheese/Biscoff mixture until just incorporated.

Into the bottom of a 9×9 inch pan, lay out one layer of Biscoff cookies. Top each cookie with about 1 teaspoon of strong coffee. Top the layer of cookies with half of the cream mixture. Repeat another layer of cookies, topped with coffee, and then cream.

Using a food processor, pulse about 10 Biscoff cookies until they become granulated and almost powdery.

Evenly sprinkle the Biscoff cookie crumbs over the top of the dish. Place in fridge for 2-3 hours to let tiramisu meld. Slice and serve.

*Note: Does not hold up for longer than 24-36 hours.