Combine wine and sugar in a small saucepan over medium heat.
Bring to a boil.
Continue boiling until reduced by half, about 5 minutes.
Remove from heat.
Cut strawberries into bite-sized pieces; transfer to a small bowl.
Top strawberries with wine mixture, cover, and refrigerate for at least 2 hours.
Before serving: combine mascarpone and heavy cream in a medium bowl.
Using a hand mixer or whisk, beat well, slowly adding sugar to taste.
Place Biscoff cookies in a resealable bag, and smash with a rolling pin until turned into crumbs.
To assemble: divide cookie crumbs between two martini glasses.
Top with mascarpone mixture, dividing evenly.
Sprinkle strawberries onto mascarpone mixture.
Drizzle remaining wine syrup on each dessert.
