Rinse and slice about 2 cups of fresh strawberries. Set aside a few slices for garnish.

In a bowl, combine 1 cup of mascarpone cheese with ½ cup of sugar and 1 teaspoon of vanilla extract. Whisk until smooth and creamy.

In another bowl, whip 1 cup of heavy cream until soft peaks form.

Gently fold the whipped cream into the mascarpone mixture until fully combined.

Quickly dip ladyfinger cookies in a mixture of coffee and a splash of liqueur (optional). Lay them flat in your serving dish.

Spread half of the mascarpone mixture over the ladyfingers, then layer half of the sliced strawberries on top. Repeat with another layer of dipped ladyfingers and the remaining mascarpone.

Cover the dish with plastic wrap and refrigerate for at least 4 hours.

Before serving, dust with cocoa powder or grated chocolate.