• Defrost in the microwave or allow the frozen croissants to come to room temperature. Place each croissant into a waffle maker until they become golden brown. Set it aside and allow it to cool while you prepare the cream.

Make the Biscoff Cream

• Whip the heavy cream and mascarpone cheese until well combined. Add the instant coffee (adjust the amount depending on how strong you want the coffee flavor to be) and whip until combined.
• Microwave the Biscoff spread for ~15 seconds until it's pourable and whip it into the cream.

Pipe the cream onto the croffles

• Place the cream into a piping bag with a piping tip and pipe the cream onto the croffles. Top with crushed biscoff cookies, a dusting of cocoa powder, and a biscoff cookie.