3/4 lb. strawberries, rinsed, hulled and quartered (1 ptsp.)
1/3 c. granulated sugar
3 tbsp. crme de cacao liqueur or vanilla syrup
1 1/2 c. Mascarpone cheese (3/4 lb.; room temperature)
1/4 c. confectioners sugar
1 1/2 c. chilled heavy cream
24 imported crisp ladyfingers (savoiardi cookies)
1 oz. bittersweet or semi-sweet chocolate shavings

In blender, puree berries, granulated sugar and 2 tablespoons liqueur; reserve 3/4 cup. Pour remainder into pie plate.

In medium bowl, mix remaining liqueur, the mascarpone and confectioners sugar. In large bowl, whip the cream; fold into mascarpone mixture.

Trim 12 ladyfingers to fit side by side, in two rows, on bottom of 8 x 8 x 2-inch baking dish; dip each into plate of berry mixture to coat. Arrange in dish. Spread half of reserved berry mixture and 2 cups mascarpone cream over layer. Repeat with a second layer of trimmed, dipped ladyfingers, remaining berry mixture and mascarpone cream. Cover; refrigerate 6 hours to soften ladyfingers. Cut into 9 squares. Garnish with chocolate shavings.