Layer the Base: Quickly dip the biscuits in milk and layer them alternately in a dish or dessert glasses.
Make the Cream: Whisk mascarpone with 500 ml whipped cream until smooth and fluffy.
Add the Fruit: Chop strawberries and gently fold them into the cream mixture.
Assemble: Spread the strawberry-mascarpone cream over the biscuit layers and smooth the top.
Chill: Place in the freezer for at least 1 hour so the cream firms up and turns refreshing.
Finish the Topping: Whip 150 ml of cream with a drop of red food coloring until stiff, then pipe or spread on top of the chilled dessert before serving.
