Finely chop the liquorice in the freezer bag with the dough roll. Coarsely chop the biscuits. Mix the condensed milk in 2 portions with the whisk of the hand mixer, better in a blender for about 3 minutes at full power.
Add liquorice for the last minute. Whip the cream until stiff, allowing the cream setting agent to trickle in. Mix liquorice and condensed milk. Fold in 2 portions of cream. Fold in the biscuits.
Pour the mixture into a pudding mould (approx. 1.5 litres) and freeze for at least 6 hours, preferably overnight. Wash and clean the strawberries. Finely puree the sugar and 3/4 of the strawberries. Chop the remaining strawberries coarsely.
Remove ice from the mould. Spread strawberry puree and strawberries on top.