1. Prepare the Cream Filling:

1. In a mixing bowl, combine cream cheese, granulated sugar, vanilla sugar, and whipping cream stabilizer.
2. Mix for 1 minute until smooth.
3. Gradually add the heavy cream while mixing until the mixture becomes firm. Set aside.

2. Prepare the Strawberries:

1. Wash the strawberries thoroughly.
2. Remove the green tops and cut a small piece from the center of each strawberry to create a flat surface.

3. Assemble the Base Layer:

1. Lay a sheet of plastic wrap over a bowl or serving platter.
2. Arrange Biscoff cookies in three rows of seven on the plastic wrap.

4. Add Cream and Strawberries:

1. Spread a portion of the prepared cream mixture evenly over the arranged cookies.
2. Place a row of prepared strawberries along the middle of the cream layer.

5. Add Additional Cookie Layers:

1. On both right and left sides of the strawberry row, place another row of Biscoff cookies over the cream.
2. Pipe or spread more cream over these new cookie rows, ensuring even coverage.

6. Form the Triangular Shape:

1. Using the plastic wrap, gently fold the dessert into a triangular shape, bringing the sides together over the center row of strawberries.
2. Press the sides firmly to ensure the structure holds.

7. Coat the Exterior:

1. Cover the outside of the formed triangle with the remaining cream mixture, smoothing it evenly.

8. Chill the Dessert:

• Refrigerate for several hours or overnight to allow the flavors to meld and the structure to firm up.

9. Prepare the Biscoff Drizzle:

1. Heat the Biscoff spread in a saucepan over low heat until it becomes liquid.
2. Transfer the melted Biscoff spread to a piping bag.

10. Garnish the Dessert:

1. Pipe the melted Biscoff spread over the dessert, creating a drip effect along the sides.
2. Let the Biscoff spread firm up before adding final decorations.
3. Pipe extra cream on top and garnish with Biscoff cookie pieces and fresh strawberry slices.