Strawberry Icebox Cake - Another One

Found this in Family Circle and it looks absolutely fabulous!!! (cooking time includes time to refrigerate it)

• Ready In: 4 hrs 20 mins
• Serves: 10

Ingredients

• 3  cups  sliced strawberries (2 pints)
• 1  cup sugar
• 1⁄2 cup  liquid egg substitute
• 1 (8 ounce) package mascarpone
• 2  teaspoons vanilla
• 1  cup heavy cream
• 2 (3 ounce) packages  soft ladyfingers (24 lady fingers total)
• 3  tablespoons  unsweetened cocoa
• 1  tablespoon confectioners' sugar
• 1  tablespoon confectioners' sugar

Directions

1. Combine strawberries and 1/2 cup sugar in medium-size nonreactive saucepan. Bring to a boil over medium-high heat. Let cool to room temperature.
2. Using electric mixer, beat egg substitute with remaining 1/2 cup sugar in a bowl until foamy. Add mascarpone and vanilla; beat until just smooth. In a separate bowl, beat cream until soft peaks form. Fold cream into mascarpone mixture.
3. Separarte and arrange half of the lady fingers on bottom of 9-inch square glass baking dish. Spoon half (1 cup) strawberry mixture on top, then half (1 1/4 cups) mascarpone mixture. Sift half the cocoa powder on top. Repeat layering with lady fingers, strawberry mixture, mascarpone mixture and cocoa powder. Cover; refrigerate 4 hours or overnight. To serve, sift confectioners sugar over top. Garnish with strawberries, of desired.