In a large bowl, combine the mascarpone, heavy cream, powdered sugar, and vanilla extract.

Using an electric mixer, whip until smooth and creamy. Be careful not to overmix to avoid splitting the cream.

Gently fold in the shredded coconut.

Pour the pineapple juice into a shallow dish.

Quickly dip each ladyfinger into the juice, making sure they are soaked but not soggy.

Arrange a layer of soaked ladyfingers at the bottom of a rectangular dish or individual glasses.

Spread a layer of mascarpone cream over the biscuits.

Sprinkle with pieces of fresh pineapple.

Repeat the layers (ladyfingers, cream, pineapple) until all ingredients are used, finishing with a layer of cream.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to blend.

Before serving, dust the top with cocoa powder using a fine sieve.

Decorate with a few pieces of pineapple and a sprinkle of shredded coconut for an elegant finish.