Mix the mascarpone with the cream and add a few drops of vanilla flavoring. Heat the egg yolks in a water bath and add the sugar. Beat the mixture with a whisk until foamy and fold it into the mascarpone and cream.
Heat water and sugar in a pan until the sugar has dissolved. Add the orange liqueur and let it cool.
Dunk the Ladyfingers in the sweet liqueur water and lay them in a baking pan. Spread half of the mascarpone cream on top and smooth it out. Decorate with strawberry slices. Repeat with another layer of Ladyfingers and the remaining cream.
Carve the whole strawberries into roses. Pluck mint leaves and wash them. Distribute them evenly on the mascarpone cream and place one strawberry on top of every two leaves.
