Toss the sliced strawberries with 1 tablespoon of granulated sugar. Let them sit for about 15–20 minutes until they release their juices.

In a large mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, lemon juice, lemon zest, and vanilla extract.

Using an electric mixer, whip the mixture until it forms soft peaks.

Quickly dip each ladyfinger into the cooled coffee, ensuring they’re soaked but not soggy.

In a rectangular dish, arrange a layer of dipped ladyfingers at the bottom.

Spread half of the mascarpone mixture over the ladyfingers, then scatter half of the macerated strawberries on top.

Repeat with another layer of dipped ladyfingers, remaining mascarpone mixture, and rest of the strawberries.

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

Before serving, garnish with additional sliced strawberries, lemon zest, and mint leaves if desired.

Serve chilled and enjoy!