Line two bread loaf pans with plastic wrap, making sure to leave generous overhangs

Arrange 4-5 wafer cookies on the bottom of each loaf pan. Make sure the cookies are upside down, so the pattern shows when the dessert is removed from the pan.

In a large bowl, beat the room temperature mascarpone or cream cheese with the sugar until light and fluffy, then add the vanilla. In another bowl, beat the cream until it holds soft peaks. Gently fold the whipped cream into the mascarpone mixture.

Divide the mascarpone and whipped cream mixture evenly between 3 bowls.

Dissolve the coffee in the boiling water, and allow it to cool. Stir this into one of the bowls of mascarpone.

Melt the chocolate chips in the microwave or on the stovetop, and stir in the cocoa. Once that has cooled slightly, add it to another bowl of mascarpone.

Stir the toffee bits into the final bowl of mascarpone mixture.

Spread the coffee mixture over the cookies in each loaf pan. Cover with enough wafers to make a decent layer. Spread the chocolate mixture over those wafers, and make another layer of cookies. The final layer is the toffee mixture.

Wrap loaf pans with the overhanging plastic wrap, adding another piece as necessary. Freeze overnight. To serve, invert the dessert onto a serving platter for guests to serve themselves. OR invert onto a cutting board, and after about 5 minutes, use a sharp knife dipped in hot water to create nice even slices.