Whisk egg yolks and sugar in bain marie until the color is pale and reach 140° F. Set aside and let cool.
Crush marie biscuits with food processor and combine the crumbs with melted butter and heavy cream.
Pour into the 24 cm springform pan. Press down the crush mixture on the bottom and the sides of the springform pan with hand or a spoon and place it into the fridge.
Place heavy cream in the bowl and whisk until soft peaks.
Then add egg yolk mixture and 100g strawberry jam then mix it until everything is well combined.
Pour half of the cream mixture into the springform pan over the crumb crust.
Spread 50g strawberry jam over the cream mixture and swirl it with a fork beautifully.
Pour the rest of the cream mixture and strawberry jam over with the same direction from last two steps.
Freeze for at least 4 hours or overnight.
When it's the time to serve, remove from freezer. Garnish with strawberry.