2 cups mascarpone cheese
4 egg yolks
1/2 cup granulated sugar
12 Girl Scout Peanut Butter Sandwich Cookies
    (about half of a 9 ounce box), quartered
8 teaspoons plus 1 tablespoon Frangelico liqueur
12 strawberries
1/2 cup whipping cream, for garnish

Using a wooden spoon, beat mascarpone cheese in a large mixing bowl until very smooth. In top of a double boiler over simmering water, whisk egg yolks and sugar until they reach 130 degrees F on an instant-read thermometer. Stir egg mixture into cheese, mixing well. Chill mixture 1 hour.

Place 12 cookie quarters in the bottom of each of 4 dessert glasses. Pour 2 teaspoons Frangelico over the cookies in each dish. Add 2 sliced strawberries to each glass. Pour mascarpone mixture into glasses. Chill 20 minutes.

Meanwhile, beat cream until soft peaks form, add 1 tablespoon Frangelico and continue beating until stiff peaks form. Garnish each glass with whipped cream and a whole strawberry; serve.

Serves 4.

Nutritional analysis per serving: 728 calories, 55 percent calories from fat, 11 grams protein, 64 grams carbohydrates, 2 grams total fiber, 44 grams total fat, 302 milligrams cholesterol, 152 milligrams sodium