In a mixing bowl, combine mascarpone cheese, fresh strawberry puree, and vanilla extract. Mix until smooth and creamy, about 3-5 minutes.

In a separate bowl, whip the heavy whipping cream until stiff peaks form, around 3-4 minutes.

Gently fold the whipped cream into the mascarpone mixture until no streaks remain.

Prepare the cooled brewed coffee and sweeten with sugar. Briefly dip each ladyfinger into the coffee.

In a rectangular dish, arrange the soaked ladyfingers in a single layer and spread half of the mascarpone mixture over them.

Repeat the process with another layer of soaked ladyfingers and the remaining mascarpone mixture on top.

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

Before serving, garnish with fresh strawberries or whipped cream.