Slice strawberries. Brew coffee according to package directions; set aside. Separate egg whites and egg yolks, save both and set aside.
In a large heatproof bowl or pot, whisk the egg yolks, granulated sugar and confectioners sugar until smooth and pale in color. Place the bowl/pot containing the egg yolk-sugar mixture over a pot of boiling water (so that the bottom of the bowl does not touch the water) and cook for about 5-7 minutes, stirring constantly (don't allow the mixture to curdle). Transfer the mixture into a larger bowl and allow to cool. Fold the mascarpone cheese into the egg-sugar mixture. Stir in vanilla extract
Beat the egg whites to soft peaks. Start egg whites on low until frothy. Add 1 + 1/2 teaspoons meringue powder and 1 tablespoon granulated sugar. Turn to high and beat until peaks form and mixture is stiff. Gently fold it into the egg/mascarpone mixture. Place in the fridge until needed again.
Dip 20 ladyfingers in coffee/espresso and lay in rows in the bottom of a 9 x 13-inch (23 x 33 cm) dish, cutting any lady fingers to fit in the pan as you go.
Using a spatula, spread half of the cooled mascarpone mixture on top.
Dip 20 ladyfingers in the strawberries and syrup mixture. Gently roll ladyfingers to soak up the juice. Place in pan using the same design as first layer. Evenly spread 3/4 cup strawberries in syrup liquid on top of ladyfingers.
Cover with remaining mascarpone mixture.
In a bowl fit with an electric mixer, beat 1 cup heavy cream, 1 tablespoon sugar and 1 teaspoon meringue powder. Whip until stiff peaks form.
Evenly spread whipped cream on top.
Using a fine mess strainer, dust generously with sifted cocoa powder. Grate semisweet chocolate on top. Garnish with dark chocolate curls.
Refrigerate at least 2-3 hours, preferable overnight.