Wash the strawberries and hull them. Slice half into thin rounds and chop the rest into small chunks. Set aside.

Whip the heavy cream to soft peaks. Don’t overdo it—stiff peaks are a trap for the impatient.

In a separate bowl, beat mascarpone with powdered sugar and vanilla until smooth and dreamy.

Fold the whipped cream gently into the mascarpone mixture. You want light and fluffy, not a dairy argument.

Mix the cooled coffee with the liqueur (if using). Briefly dip each ladyfinger—just a quick soak, or they’ll turn to soup.

In a serving dish, layer a base of coffee-dipped ladyfingers, then a generous spread of mascarpone filling, then strawberries. Repeat once or twice, finishing with filling on top.

Sift a light dusting of cocoa powder over the top. Chill for at least 4 hours, or overnight if you’re feeling organized.