In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Toss to coat and let sit for about 15 minutes to release their juices.

In a separate large bowl, whip the heavy cream with the remaining 2 tablespoons of sugar until soft peaks form. Gently fold in the mascarpone cheese and vanilla extract until smooth and well combined.

In a shallow dish, mix the cooled coffee with the coffee liqueur, if using. Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them.

Lay half of the dipped ladyfingers in a single layer on a serving platter or a large piece of plastic wrap, slightly overlapping them.

Spread half of the mascarpone mixture over the ladyfingers, then layer half of the strawberries on top.

Repeat the layers with the remaining ladyfingers, mascarpone mixture, and strawberries.

Cover the roll tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, dust the top with cocoa powder and slice into portions.