In the bowl of a stand mixer, beat the mascarpone cheese, heavy cream, confectioner’s sugar and vanilla until stiff peaks form. Do not overwhip or it will deflate.

Fold in the mascarpone cheese. Set aside until ready to assemble.

Combine the strawberry jam, Grand Marnier (if using), and water in a medium bowl. Whisk to combine until smooth.

Using a 9x9 baking dish, set out the unwrapped ladyfingers and the strawberry jam mixture. Quickly dip a single ladyfinger at a time in the strawberry jam mixture, flipping to coat both sides. Place the dipped ladyfingers in the baking dish. Do not allow the ladyfinger to soak - a quick dip is sufficient. Continue until the bottom of the pan is covered in one layer of the ladyfingers.

Spread half of the mascarpone mixture over the layer of ladyfingers.

Line up half of the sliced strawberries on top to create an even layer.

Repeat with another layer of the dipped ladyfingers. If you’re using anything other than a 9x9 pan, you may need more or less ladyfingers. We used 28 ladyfingers for a 9x9 pan.

Top with the remaining mascarpone mixture and spread evenly.

Cover with plastic wrap and chill in the fridge for at least 8 hours or overnight.

When ready to serve, top with the remaining sliced strawberries and a dusting of confectioner’s sugar. Slice and serve.