Coarsely crumble the biscuits and fill them into a rectangular mold. Drizzle with liqueur and let stand for about half an hour. Rinse and clean strawberries and cut into halves or quarters. Set aside a few strawberries for garnish. Sprinkle the rest of the strawberries with sugar (1). Pull a little. Mix milk, curd cheese, mascarpone, vanillin sugar and sugar (2) with the whisk of a hand mixer. First spread the strawberries, then the mascarpone cream evenly over the sponge crumbs. Leave to cool until ready to serve. Dust with cocoa and decorate with remaining strawberries.
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