Pre-heat the oven to 180'C.
To prepare the dulce de leche:
Place the evaporated milk and the condensed milk in a saucepan with the cloves and cinnamon sticks. Bring to a gentle simmer and cook for 1 hour, stirring all the time, until the mixture thickens. Pass through a sieve to remove the cinnamon and the cloves. Whisk in the egg yolk and then allow to cool. Once thoroughly cool, transfer the dulce de leche to a piping bag.
For the coulis:
Remove the stalks from half of the strawberries and then cut the fruit into small pieces. Bring the water and the sugar to the boil and then add the strawberry pieces. Cook for 5 minutes until the strawberries are soft and then place the mixture in a food processor and blend to a puree. Pass the coulis through a fine sieve to remove the small pips.
For the biscuits:
Place all of the biscuit ingredients in a food processor and pulse the mixture comes together to form a dough. Shape the dough into a ball, wrap in cling film and then refrigerate for 30 minutes. Place the dough between two sheets of parchment paper and roll to a thickness of 5mm. Use a pastry cutter to cut 12 circles from the dough, place on a lined bakign sheet and then bake in the oven for 12 minutes or until golden brown. Remove from the oven and place on a wire rack to cool.
Remove the stalks from the remaining strawberries and cut the fruits in half. Pipe the dulce de leche on to half of the biscuits, leaving enough space around the edge of the biscuits to add a ring of strawberry halves. Top with a second biscuit and sprinkle with icing sugar. Decorate the plate with strawberry coulis and some fresh strawberries.
«Cook the culce de leche in a thick based pan and stir often to prevent it from burning as it cooks.»