In a large mixing bowl, beat heavy whipping cream and sugar together until stiff peaks form.
Add in mascarpone cheese and beat until well combined.
Fold in chopped red fruit and chocolate chips.
Pour brewed espresso or strong coffee into a shallow dish.
Dip ladyfingers into the coffee mixture and line the bottom of an 8-inch square baking dish.
Spread half of the mascarpone mixture over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Dust the top with cocoa powder.
Cover and refrigerate for at least 4 hours or overnight.
Before serving, garnish with additional chopped red fruit and chocolate chips, if desired.