with an electric hand mixer. If the cream seems too thick, add a bit of heavy cream and stir in. Fill the cream into a piping bag with a rose nozzle*. Pipe some cream onto the bottom sides of the ladyfingers (the ones without sugar), dust the cream with some cocoa powder and then press two ladyfingers together on the sides with cream to create little sandwiches.

2. Mix the oat milk (or regular milk) with the vanilla bean paste in a small, shallow dish. Roll the ladyfinger sandwiches in the milk so they can soak up some liquid and soften, then dust them with some cocoa powder and place them in muffin paper liners.

3. Pipe the remaining cream onto the ladyfingers in a wavy pattern and decorate with fresh strawberries, some crushed (freeze-dried) strawberries, and/or chocolate hearts to your liking. If you need/want to wait some time before serving, I recommend adding the strawberries last, right before serving so they stay nice and fresh.