Begin by pouring cold heavy cream into a large mixing bowl. Using an electric mixer, whip the cream on medium speed for about 3-4 minutes, or until soft peaks form.

Gently warm the Biscoff spread if it's too thick, then fold it into the whipped cream using a spatula.

Use a spoon or piping bag to fill serving glasses with the mousse mixture, aiming to fill them about three-quarters full.

Cover the filled glasses and chill the mousse in the refrigerator for at least 1 hour.

Consider adding toppings like crushed Biscoff cookies or fresh berries before serving.

Serve the dessert cold, allowing each guest to savor the airy, rich taste.