Cake with cookies and strawberries

Recipe:

• 2 packs of biscuits (I used Stark 2×105 g)
• 200 g of abc cheese
• 300 ml of sweet cream
• 5 spoons of powdered sugar
• Strawberries (quantity as desired – chopped and halves for decoration)
•   Milk for dipping

Preparation:

Dip the biscuits in cold milk and arrange them on a baking sheet. Cover the tray with transparent foil. It is best to put two pieces of foil, so that the composition is the same as the composition of two piscottes, so that you can separate the foil more easily later.
Arrange the biscuits in two rows. Cover with foil and leave in the refrigerator for 4-5 hours to soften well.
When the biscuits have softened, prepare the cream:
Mix the cheese with powdered sugar, then add 300 ml of sweet cream and mix until you get a stiff mixture.
Put the cream on top of the biscuit, then on the middle of the chopped strawberries. Lightly lift the pisco with foil and make it like a roll.
I decorated the composition with cream and added halves of strawberries.