For the Strawberry Puree (The “Coffee” Replacement):

• 1 lb fresh strawberries (about 2 cups, hulled and sliced)

• 3 tablespoons granulated sugar

• 1 tablespoon fresh lemon juice (or balsamic vinegar for a deeper tang)

• 1 teaspoon vanilla extract

For the Mascarpone Cream Filling:

• 16 oz (two 8-ounce tubs) mascarpone cheese (full-fat, room temperature)

• 1 cup heavy whipping cream (cold)

• 1/2 cup powdered sugar (sifted)

• 1 teaspoon vanilla bean paste (or extract)

• Pinch of fine sea salt

For the Ladyfinger Layer:

• 24-30 ladyfinger cookies (savoiardi, not the soft sponge kind)

• 1/2 cup strawberry juice or water (for dipping—see instructions)

For the Topping & Garnish:

• 1 cup fresh strawberries (thinly sliced for the top layer)

• 2 tablespoons freeze-dried strawberry powder (optional, for dusting instead of cocoa)

• Fresh mint leaves (for color)