Prepare 4 glasses and place a taralluccio at the bottom of each one.
Whip the cream with 2 tablespoons of sugar and fold it into the pastry cream (see the recipe for filled sponge cake).
Pour the cream into the pastry bag and pipe the first layer of cream into the glasses.
Wash and slice the strawberries, then arrange them on top of the freshly poured cream.
Top with more cream and garnish with chocolate shavings and chocolate chips.
Before serving, let the cream set in the refrigerator for about an hour.
After making a sponge cake filled with pastry cream, I had some cream left over, so I decided to whip up a quick dessert for the evening using what I had on hand—these little cups filled with cream, strawberries, and chocolate. :)
I used tarallucci and gocciole, but you can use any shortbread cookies.
Enjoy your meal!