Directions:

Using a wooden spoon, beat mascarpone cheese in a large mixing bowl until very smooth. In top of a double boiler over simmering water, whisk egg yolks and sugar until they reach 130 degrees on an instant-read thermometer. Stir egg mixture into cheese, mixing well. Chill mixture 1 hour.

Place 12 cookie quarters in the bottom of each of 4 dessert glasses. Pour 2 teaspoons Frangelico over the cookies in each dish. Add 2 sliced strawberries to each glass. Pour mascarpone mixture into glasses. Chill 20 minutes.

Meanwhile, beat cream until soft peaks form, add 1 tablespoon Frangelico and continue beating until stiff peaks form. Garnish each glass with whipped cream and a whole strawberry; serve.