Place whipping cream in a bowl and whip until it forms stiff peaks. Slowly add vanilla extract and sugar to your liking. Cover and set aside in the refrigerator.
In a mixing bowl, beat together 2 egg yolks with 5 tablespoons of sugar until mixture is white and fluffy. Add the cream cheese and beat until the mixture is smooth and creamy. Set aside.
In another mixing bowl, beat the egg white with a pinch of salt until stiff peaks form. Slowly add 1 tablespoon of sugar. Fold this mixture into the above cream cheese mixture. (Folding the egg white in will keep the composition light and fluffy!)
Use a food processor to grind the Lotus Biscoff cookies into a fine crumb.
To assemble, place about 1 tablespoon of cookie crumbs at the bottom of the glass. Next spoon a layer of your cream cheese mixture. Slice two strawberries for each serving and layer them 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.
View original blog post for this recipe at a little sweet life