Pour heavy cream in the bowl of a stand mixer fitted with whisk attachment. Whisk until medium peaks form.
Add Biscoff, mascarpone cream, and pure vanilla extract, a pinch of Kosher salt, and confectioner’s sugar, then incorporate until well mixed.
Line the loaf pan with a piece of plastic wrap, then place a single layer of Biscoff cookies along the bottom. Spread a layer of the Biscoff cream mixture on top of the cookies so that it’s roughly the same thickness as the cookie layer.
Loosely wrap the loaf pan with plastic wrap, then refrigerate. When ready to serve, unmold onto a plate or tray. Serve with a drizzle of warmed Biscoff spread and crushed Biscoff cookies.