Crush the Spekulatius cookies into fine crumbs.

Prepare the mascarpone mixture by whisking together mascarpone, heavy cream, powdered sugar, and vanilla extract.

Fold in half of the crushed cookie mixture into the mascarpone blend.

Layer the dessert in a serving dish starting with a layer of the mascarpone mixture.

Add a layer of raspberries over the mascarpone mixture, followed by another layer of the crushed cookies.

Repeat the layers until all ingredients are used, finishing with the mascarpone mixture on top.

Chill the dessert in the refrigerator for at least 4 hours, or overnight if possible.

Before serving, garnish with extra raspberries and a sprinkle of crushed Spekulatius.