Put the egg yolks with sugar and cognac in a large enough bowl and beat with a whisk until creamy, the whole in the refrigerator.
Meanwhile, rinse, clean and quarter the strawberries, lightly sugar them. Whip the cream until stiff, maybe add cream stiffener and a tiny bit of sugar. Then take the egg yolk mixture out of the refrigerator, add the whipped cream to the mixture and mix everything together with a whisk.
Possibly season again with cognac and sugar.
Again in the refrigerator.
My tip: everything tastes best together when the strawberries begin to juice slightly and the cognac is good to taste at the beginning.
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