In a large mixing bowl, combine 2 cups of mascarpone cheese with ½ cup of granulated sugar and 1 teaspoon of vanilla extract. Beat until smooth and creamy, about 2-3 minutes.

In a separate bowl, whip 1 cup of cold heavy whipping cream until stiff peaks form, about 3-5 minutes. Gently fold the whipped cream into the mascarpone mixture.

Prepare a shallow dish with ¾ cup of cooled brewed coffee. Briefly dip each ladyfinger in the coffee for about 1-2 seconds.

Create a layer with half of the coffee-dipped ladyfingers at the bottom of a rectangular serving dish.

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

Drizzle half of the 1 cup of pureed fresh strawberries over the mascarpone layer.

Repeat the layering process with the remaining coffee-dipped ladyfingers, followed by the rest of the mascarpone mixture and the remaining strawberry puree.

Cover the dish with plastic wrap and refrigerate for at least 4 hours before serving.