Place cold mascarpone in a bowl and mix with half the sugar until smooth and creamy.

In a separate bowl, whip the heavy cream with the remaining sugar until stiff peaks form.

Gradually fold the whipped cream into the mascarpone using gentle bottom-up motions so the cream doesn't deflate.

Flavor the cream with vanilla extract to taste and mix briefly, just until evenly distributed.

Rinse and hull the strawberries, cut them into pieces, and place them in a blender.

Peel the bananas, slice them into rounds, and add them to the blender with the strawberries.

Blend the fruit until smooth; if too thick, gradually pour in the juice and blend again until you reach a sauce-like consistency that can soak the ladyfingers.

Quickly dip the ladyfingers in the strawberry-banana sauce, without soaking them too long so they don't fall apart.

Arrange the first layer of soaked ladyfingers on the bottom of a dish (glass or ceramic), covering the entire surface.

Slice a few strawberries and bananas and scatter them over the ladyfinger layer.

Spread half of the mascarpone whipped cream on top, smoothing it gently with a spatula.

Repeat the layers: dip the ladyfingers again in the sauce, place the second layer, then add the remaining cream and smooth the surface neatly.

Cover the dish with plastic wrap and refrigerate for at least 2 hours, ideally 4–6 hours, so the cream sets and the flavors meld.

Before serving, garnish with fresh strawberries, then slice into portions and serve chilled.