Step 1

Macerate the strawberries for the strawberry compote. In a medium bowl, combine the strawberries, sugar, liqueur, vinegar, and salt for the strawberry compote. Toss to coat the strawberries with the rest of the ingredients.

Step 2

While the strawberries are macerating, make the mascarpone whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream on medium-high speed until soft peaks form, 1 to 2 minutes.Turn the mixer off and add the mascarpone all at once. Use a Microplane grater to zest half of the orange over the whipped cream. Scrape down the bottom and sides of the bowl with a rubber spatula, then whisk the mascarpone and orange zest into the whipped cream on medium speed until combined, about 30 seconds. Transfer the whipped cream to a medium bowl.

Step 3

Whisk the egg yolks and sugar, then fold in the whipped cream. Combine the egg yolks, sugar, and salt for the mascarpone whipped cream in the stand mixer bowl (there's no need to clean the bowl!). Beat on medium-high speed until light, fluffy, and doubled in volume, about 5 minutes.Scoop half of the whipped cream over the egg mixture and fold it in with a rubber spatula. Repeat with the remaining whipped cream and fold it in until just combined. At this point, it will be a very light and fluffy cream.

Step 4

Finish the strawberry compote. Pour half (around 7.85 ounces or 226 grams) of the strawberry mixture into the blender pitcher and add the strawberry jam. Blend on medium-high until smooth, about 30 seconds. Pour the blended mixture back into the bowl with the remaining half of the strawberry mixture, and stir to combine.

Step 5

Assemble the strawberry tiramisu. Ladle half (around 8.5 ounces or 241 grams) of the strawberry compote into an 8-inch square pan and use an offset spatula to spread it evenly across the bottom of the pan. Top with a single layer of ladyfingers (about 13 cookies); you may need to slice or break the ladyfingers to fit them into the pan. Gently turn each ladyfingers in the compote until coated.Scoop half (around 11 ounces or 312 grams) of the mascarpone whipped cream over the ladyfingers and use an offset spatula to spread it evenly over the cookies. Repeat the process of spreading the remaining strawberry compote, soaking the remaining ladyfingers, and topping them with the remaining mascarpone whipped cream to make the final 3 layers of the strawberry tiramisu.

Step 6

Chill the strawberry tiramisu. Loosely cover the strawberry tiramisu with plastic wrap. Refrigerate for at least 8 hours, preferably overnight.

Step 7

Garnish the strawberry tiramisu. After the tiramisu has chilled and set, uncover the tiramisu and discard the plastic wrap. Garnish with strawberries and the remaining orange zest.

Step 8

Serve and store. Serve chilled. The tiramisu will keep, tightly covered in plastic wrap or sliced in an airtight container, for up to 3 days in the refrigerator.