Strawberries & Cream Biscoff Cookie Parfait

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.

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.

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!)

Use a food processor to grind Biscoff cookies into a fine crumb.

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.

Serve immediately or store covered in the refrigerator.