Ingredients :

• The strawberries — Get them ripe, truly ripe — the kind that smell like something when you put them near your nose. Forget the tasteless supermarket strawberries in December. Their juice won’t be present enough to play the lead role. Gariguette or Ciflorette if you can find them.
• Greek yogurt — Full fat, 10% fat minimum. It needs to be thick so it stays in a layer without sinking to the bottom of the glass. 0% yogurt will collapse and make everything watery and disappointing. A spoonful of honey mixed in is enough to sweeten it without masking its nature.
• The biscuits — Speculoos (Biscoff) work very well here — their slightly spicy caramelized note contrasts well with the yogurt’s acidity. Crush them coarsely, not into a fine powder. Irregular pieces provide bite and interest.
• Honey — Acacia honey, neutral and liquid, so as not to overpower the taste of the strawberries. One tablespoon for maceration is enough. No honey on hand? Powdered sugar does the exact same job.