In a mixing bowl, combine mascarpone, whipping cream stabilizer, vanilla sugar, and granulated sugar. Beat for 1 minute to incorporate.

Gradually pour in the cold heavy cream while mixing. Continue beating until stiff peaks form and the mixture is fluffy and stable.

Cut ladyfingers into thirds. From one piece, cut smaller bits to fit the base. Repeat until you have enough to form several dessert bases.

Line a baking ring with plastic wrap and place it on a flat plate. Arrange ladyfingers upright along the sides and fill the bottom with the smaller pieces.

Pipe a layer of whipped cream into the center. Add a spoonful of Biscoff spread, a sprinkling of crushed Biscoff cookies, and another layer of whipped cream. Do not overfill—save room for the topping.

Chill desserts in the fridge for 4 to 5 hours, or ideally overnight, to set and allow flavors to meld.

Just before serving, gently heat Biscoff spread until pourable. Pipe or spoon a thin layer on top of each dessert. Garnish with halved strawberries, extra Biscoff crumbs, and decorative lines of spread if desired.