Beat mascarpone cheese and powdered sugar together until smooth, using a consistent speed and scraping the sides as needed for an even texture, 0-3 minutes at cool room temperature (no heat). Stop when the mixture is glossy and free of lumps, and set aside.

In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form, 3-6 minutes, then check by lifting the whisk—peaks should stand straight. Fold the whipped cream into the mascarpone mixture gently until no streaks remain.

Toss sliced fresh strawberries with sugar and let sit for 10 minutes to release juices, stirring once halfway. You should see syrupy juices collecting at the bottom of the bowl.

Combine cooled strong brewed coffee with strawberry liqueur or jam in a shallow dish. Stir until evenly mixed, then keep it ready for quick dipping.

Dip ladyfinger cookies briefly in the coffee mixture and arrange in a single layer in a 9x13 baking dish, aiming for quick contact so they don’t turn soggy. Add the cookies without overlapping to create an even base.

Spread half the mascarpone cream over the ladyfingers and level it out, then top with half the strawberries and their juices. Let the juices soak in for a moment so they set slightly into the cream, 2-3 minutes.

Repeat with another layer of dipped ladyfingers, remaining mascarpone cream, and strawberries. Press lightly just enough to level the top while keeping the layers distinct.

Cover and refrigerate for at least 4 hours to set the layers, keeping the dish level in the fridge. Chill until firm and sliceable, with visible layers when viewed from the side.

Before serving, top with shredded dark chocolate for garnish. Add right at serving time so it stays crisp-looking on the surface.