Whip the cream, vanilla and sugar until stiff peaks form.
In a separate bowl, whisk the marscapone cheese until loose and smooth. Gently fold whipped cream into marscapone until combined. Fold through desiccated coconut.
Dip both sides of a finger biscuit into the orange juice. Place at the bottom of a large trifle bowl (approximately 25cm diameter). Continue until base is completely covered with a single layer of soaked biscuits.rn
Spread one-third of the cream mixture on top of the biscuits. Then layer with strawberries and sprinkle with coconut. rn
Repeat steps 3 & 4 two more times, finishing with the cream and strawberries and a sprinkling of shredded coconut. Chill for at least four hours or overnight.