1. Wash and dry the berries. Slice any large strawberries and reserve a few berries for decorating.

2. Beat the cold heavy cream until soft peaks form.

3. In a separate bowl, gently mix the mascarpone, powdered sugar, and vanilla until smooth.

4. Fold the whipped cream into the mascarpone mixture until smooth and fluffy.

5. Pour a little berry juice or cooled berry syrup into a shallow bowl.

6. Briefly dip each ladyfinger into the berry liquid and arrange them in a single layer in an 8-inch square serving dish.

7. Spread half of the mascarpone cream over the ladyfingers.

8. Scatter about half of the mixed berries over the cream.

9. Add another layer of briefly dipped ladyfingers.

10. Spread the remaining mascarpone cream over the cookies.

11. Top with the remaining berries, reserving some for decoration if desired.

12. Cover and refrigerate for at least 4–6 hours, preferably overnight.

13. Decorate with reserved berries and a light dusting of powdered sugar before serving.