1 ( 16 ounce) package white strawberries
1 (0.75 ounce) chocolate bars
1 (3 ounce) of scoops coffee liqueur
1 (5 ounce) can evaporated milk
1 tablespoon lemon zest
In a small glass of ice, sprinkle one slice strawberries only half. Arrange half the chocolate chips over the strawberries, top the rest of the chocolate with the rest of the chocolate and squeeze gently until it forms a ball. Fill the three-quarts remaining cookie crust holes with trimmings. Form the dough by inserting 1 inch of the scoops of coffeeliqueur end onto the bottom half of each biscuit. Cut each biscuit into two strips following the directions on the box. Cut and stick trimmings to measure approximately 1/4 inch thick. Cut the remaining crust into 2 inch circles.
Melt the mascarpone cheese in a small saucepan over low heat until it begins to shoot across the puffs of cookie dough. Remove from heat by rolling in to about 1 inch thick. on a large baking sheet, roll each used biscuit into a 7 inch rectangle. Spread each cookie filling into a 1/4 inch thick rectangle. Cover with a portion of graham cracker icing. Place on the top crust above the sprinkle. Repeat with the remaining shapes/flowers. Brush the top with lemon zest before rolling out using your hands. Brush with remaining lemon juice. Serve immediately or refrigerate to keep frosting moist.