1. Whip the heavy cream in a chilled bowl until soft peaks form, then gently fold in the mascarpone cheese until smooth and fluffy.

2. In a shallow dish, mix the cooled brewed coffee with a few spoonfuls of caramel sauce until well blended.

3. Quickly dip each ladyfinger into the coffee-caramel mixture and arrange them in a single layer in a rectangular dish.

4. Spread half of the mascarpone mixture over the ladyfingers, then layer half of the banana slices over the cream.

5. Repeat with another layer of dipped ladyfingers, the remaining mascarpone cream, and garnish with more banana slices if desired.

6. Drizzle additional caramel sauce over the top and refrigerate for at least 4 hours or overnight before serving.