1
: Beat mascarpone and sweetened condensed milk until well combined. Reserve.
2
: Whip cream in a large bowl until it holds stiff peaks. Add orange zest and vanilla. Gently fold into reserved mascarpone mixture until combined. Fold in sliced strawberries.
3
: Dip both sides of each ladyfinger cookie into orange juice. Line bottom of 9” x 13” (3L) baking dish with 18 ladyfinger cookies in 3 rows, trimming edges if necessary. Spread half the filling (3 cups (750mL) on top. Dip remaining ladyfinger cookies in orange juice and arrange over filling in pan. Spread with remaining filling.
4
: Chill, covered with plastic wrap, at least 4 hours or overnight.