Whip the cream: In a bowl, beat the chilled heavy cream until soft peaks form. Set aside.

Smooth the cheese: In a separate bowl, combine the mascarpone and sugar. Beat slowly on low speed until just smooth and combined (over-beating mascarpone can easily cause it to separate and turn grainy).

Fold and chill: Gently fold the whipped cream into the slowly beaten mascarpone mixture using a spatula. Stir softly just to incorporate (do not over-beat). Refrigerate for 1 hour to firm up.

Mix the juice: In a deep bowl, stir together the drained apricot juice and the strawberry extract.

First biscuit layer: Get a large, deep casserole dish ready. Dip half of the ladyfingers into the apricot juice, one at a time, and arrange them in a tight layer over the base of the dish.

First cream layer: Spread half of the refrigerated mascarpone mixture evenly over the layered ladyfingers.

Add fruit: Scatter a handful of the halved strawberries evenly across the cream layer.

Second biscuit layer: Dip the remaining ladyfingers into the apricot juice one by one and arrange them in a second layer on top of the cream.

Second cream layer: Spread the rest of the mascarpone mixture smoothly and evenly over the top.

Top with strawberries: Distribute the remaining strawberry halves evenly across the very top, completely covering the cream layer.

Glaze: Combine the water and strawberry jam in a small skillet over medium heat, warming just enough to loosen and liquefy the jam. Drizzle the warm jam glaze evenly over the strawberries.

Set: Refrigerate for a minimum of 6 hours, or ideally overnight, to let the flavors blend and the biscuits soften. Enjoy!