Rinse and slice the strawberries; toss with a sprinkle of sugar.

In a bowl, combine mascarpone cheese, powdered sugar, and vanilla extract; whip until smooth.

Dip each savoiardi biscuit into the cooled coffee quickly without soaking them completely.

Layer half of the dipped biscuits in a serving dish, spread half of the mascarpone mixture on top, then layer half of the sugared strawberries.

Repeat the layers with the remaining ingredients.

Cover and refrigerate for at least four hours or overnight before serving.