Biscoff Ricotta Mascarpone Zuppa

Brew the espresso and allow it to cool completely. This is crucial to prevent the cheese mixture from melting.

In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium speed until the mixture is smooth, creamy, and well combined, about 2-3 minutes.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold about half of the whipped cream into the ricotta-mascarpone mixture to lighten it. Reserve the remaining whipped cream for garnish if desired, or fold it all in for an even lighter texture.

Quickly dip each Biscoff cookie into the cooled espresso. Do not oversoak, as they can become too soft and crumbly. Just a quick dip on each side is enough.

To assemble, place a layer of espresso-soaked Biscoff cookies at the bottom of each of your four wine glasses, breaking them to fit if necessary.

Spoon a generous layer of the creamy ricotta-mascarpone mixture over the cookies.

Repeat with another layer of espresso-soaked cookies, followed by another layer of the cheese mixture. Smooth the top layer.

Cover the glasses with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set properly.

Before serving, garnish each Zuppa with a sprinkle of Biscoff cookie crumbs or a dusting of cocoa powder. You can also add a dollop of the reserved whipped cream if you wish.