Pour the heavy cream into a bowl and whip it with an electric mixer. (For best results, chill the bowl and beaters in the refrigerator first.) When the cream starts to thicken, add 1/3 cup powdered sugar (about 50 grams). Once the cream is whipped, add the mascarpone and use the mixer to blend into a smooth cream. (If you like, add grated lime zest.) Meanwhile, heat the milk with the mint in a small saucepan to infuse it for soaking the ladyfingers.

Take 4 dessert glasses or a small baking dish. Spread a layer of mascarpone cream on the bottom. Dip the ladyfingers in the mint-infused milk and place them in the glasses. Add a layer of chopped strawberries on top of the ladyfingers and grate some dark chocolate over them. Finish with another layer of mascarpone cream. Decorate with strawberries, mint, and chocolate as you like.