Begin by placing 2 cups of cold heavy cream into a stand mixer bowl. Whip on medium speed until medium peaks form, about 4-6 minutes.

Add ½ cup of Lotus Biscoff spread, ⅓ cup of mascarpone cheese, 1 tsp of pure vanilla extract, a pinch of kosher salt, and ¼ cup of confectioner’s sugar to the whipped cream. Mix on low speed until smooth.

Line a standard loaf pan with plastic wrap, allowing it to hang over the edges.

Place a layer of Lotus Biscoff cookies at the bottom of the loaf pan, then spoon a layer of the cookie butter cream on top. Repeat layering until the pan is filled, finishing with cookies on top.

Cover the loaf pan tightly with plastic wrap and chill in the refrigerator for at least 24 hours.

After chilling, lift the cake out of the pan using the plastic wrap, place on a serving platter, and drizzle warmed cookie butter on top.