Strawberries & Cream Biscoff Cookie Parfait

• 8 ounces, fluid Heavy Whipping Cream
• 1/2 teaspoons Vanilla Extract
• 7 Tablespoons Sugar, Divided
• 2 whole Egg Yolks
• 8 ounces, weight Cream Cheese
• 1 whole Egg White
• 1 pinch Salt
• 26 whole Biscoff Cookies
• 12 whole Strawberries

1. Place whipping cream in a bowl and whip until it forms stiff peaks. Slowly add vanilla extract and 1 tablespoon sugar (or more to your liking). Cover and set aside in refrigerator.
2. In a mixing bowl, beat together egg yolks with 5 tablespoons of sugar until mixture is white and fluffy. Add cream cheese and beat until mixture is smooth and creamy. Set aside.
3. In another mixing bowl, beat egg white with a pinch of salt until stiff peaks form. Slowly add remaining 1 tablespoon sugar. Fold mixture into cream cheese mixture. (Folding the egg white in will keep the composition light and fluffy!)
4. Use a food processor to grind Biscoff cookies into a fine crumb.
5. To assemble, place about 1 tablespoon cookie crumbs at the bottom of glass. Next, spoon a layer of cream cheese mixture. Slice 2 strawberries for each serving and layer on top. Finally, spread a layer of fresh whipped cream on top and garnish with cookie crumbs.
6. Serve immediately or store covered in the refrigerator.

fluid heavy whipping cream, vanilla, sugar, egg yolks, weight cream cheese, egg white, salt, cookies, strawberries

Taken from tastykitchen.com/recipes/desserts/strawberries-cream-biscoff-cookie-parfait/ (may not work)