Set the coffee aside first to cool completely. Whip the cream until half-whipped and refrigerate.

Beat the mascarpone until smooth in a large bowl. Separate the eggs and whisk the egg yolks with the granulated sugar until light and airy; stir this into the mascarpone. Fold in the whipped cream.

Whip the egg whites with a pinch of salt until stiff peaks form, then carefully fold them into the mascarpone mixture.

Crush the speculoos cookies. Divide a layer of the crushed speculoos cookies among the glasses, drizzle with coffee, and spoon some of the mascarpone cream on top. Repeat this process until everything is used up and evenly divided.

Cover and refrigerate for at least 4 hours.

Before serving, sift cocoa powder over the tiramisu. Enjoy!