1. To begin, prepare the coffee base by combining the strong brewed coffee with the instant espresso powder in a shallow bowl. Let the mixture cool to room temperature.

2. In a large mixing bowl, beat the mascarpone cheese, heavy cream, granulated sugar, vanilla extract, and a pinch of salt until smooth and creamy.

3. Slice the ripe bananas into thin rounds.

4. Dip the ladyfinger cookies into the prepared coffee base and arrange them in a single layer at the bottom of a 9×9-inch baking dish.

5. Spread half of the creamy mascarpone mixture over the cookies, followed by a layer of sliced bananas and a drizzle of caramel sauce. Repeat the layers, finishing with the remaining cream and a final layer of dipped ladyfingers.

6. Cover the dessert and refrigerate for at least 4 hours or overnight to allow flavors to meld and set.