Make the cookie dough

• Grind the Biscoff cookies finely in a food processor.
• Transfer the ground cookies to a deep bowl and add the milk little by little, mixing until a dough forms.

Roll out the dough

• Place a sheet of plastic wrap on the work surface and scoop the cookie dough onto it.
• Cover with a sheet of parchment paper and roll out to a 35x35 cm rectangle.

Whip the cream filling

• In a deep bowl, combine the mascarpone, granulated sugar, vanilla sugar and cream stiffener.
• Gradually add the heavy cream and mix until stiff peaks form.

Fill and roll the cake

• Spread the cream over the rolled-out cookie dough.
• Transfer the remaining cream into a piping bag fitted with a tip and refrigerate it.
• Carefully roll up the dough using the plastic wrap and wrap it tightly.

Chill the roll

• Place the no-bake Biscoff cake roll in the refrigerator to set.

Melt the Biscoff spread

• Heat the Biscoff spread in a saucepan over low heat, stirring constantly, until liquid.

Coat and decorate

• Place the cake roll on a plate and spread the melted Biscoff spread over it.
• Once the topping has set, pipe lines of Biscoff spread over the roll.
• Pipe a swirl of the reserved cream on top and decorate with cookies and strawberries.