In the bowl of a stand mixer, beat the heavy cream, powdered sugar and vanilla until stiff peaks form. Do not over whip or it will deflate.

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

In a medium bowl, combine the strawberry jam, Grand Marnier (if using) and water. Whisk to combine until all clumps are gone.

Using a 9x9 or similar sized 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. Transfer to 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.

Scoop out half of the mascarpone mixture and carefully spread over the ladyfingers. Line up half of the sliced strawberries to create an even layer.

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

Top with the remaining mascarpone mixture and spread evenly. At this point, 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 powdered sugar.