In a medium bowl, combine sliced fresh strawberries, orange liqueur, orange juice, and granulated sugar. Let the mixture sit for about 15 minutes.

Blend half of the mixture with strawberry preserves until smooth, then mix it back with the rest.

In a large mixing bowl, beat egg yolks with granulated sugar until the mixture is pale and fluffy, for about 5 minutes.

Whip heavy cream until soft peaks form. Gently fold the whipped cream into the egg yolk mixture, followed by mascarpone cheese, orange zest, and vanilla extract.

Spread 2/3 cup of the strawberry puree onto the bottom of a baking pan. Dip crispy ladyfingers in the remaining puree and arrange them on top.

Spread half of the mascarpone mixture over the ladyfingers.

Add another layer of strawberry puree, followed by another round of dipped ladyfingers, then spread the remaining mascarpone over the second layer.

Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.

Before serving, top with additional sliced strawberries.