Instructions:
Prepare the Mascarpone Cream:
In a large bowl, beat the mascarpone cheese, heavy cream, sugar, and vanilla extract until smooth and creamy.
Set aside in the refrigerator to chill.
Prepare the Chocolate Layer:
Melt the chopped dark chocolate in a heatproof bowl over simmering water (double boiler method). Allow it to cool slightly.
In another bowl, whip the heavy cream, powdered sugar, and cocoa powder until soft peaks form. Gently fold in the melted chocolate until combined.
Prepare the Strawberry Layer:
In a small saucepan, combine the strawberry jam, sugar, and 1 tbsp water. Heat over medium heat until the sugar has dissolved.
Toss the fresh strawberries in the warm jam mixture until well coated.
Assemble the Trifle:
Dip the ladyfinger biscuits quickly into the cooled coffee (and liqueur, if using) and arrange a layer at the bottom of a trifle dish.
Spread half of the mascarpone cream over the ladyfingers.
Add half of the strawberry layer on top of the mascarpone.
Spread the chocolate layer over the strawberries.
Repeat the layers: ladyfingers, mascarpone cream, and strawberries.
Finish with a final layer of mascarpone cream.
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