Stir together liqueur, vinegar, salt, 3 cups of the sliced strawberries, and 3 tablespoons of the sugar in a medium bowl. Let stand, stirring occasionally, until berries release some juices, about 15 minutes. Transfer half of the mixture to a blender; add strawberry jam and process until smooth, about 1 minute. Stir pureed mixture back into remaining strawberry mixture in bowl; set aside.

Using an electric mixer, beat egg yolks and remaining ½ cup sugar in a large bowl on high speed until pale yellow and tripled in volume, about 4 minutes. Transfer mixture to a large bowl.

In another large bowl using the electric mixer, beat the cream on medium-high speed until soft peaks form, about 1 minute. Add mascarpone and orange zest; beat on medium speed until soft and billowy, about 20 seconds. Fold mascarpone mixture into egg yolk mixture.

Spread about ⅔ cup strawberry mixture evenly in bottom of an 8-inch square baking dish. Top with a single layer of ladyfingers (about 8 ladyfingers), gently turning ladyfingers in strawberry mixture until completely coated. Spread ladyfingers with 1 heaping cup mascarpone mixture. Repeat layers of strawberry mixture, ladyfingers, and mascarpone mixture 2 times, ending with mascarpone mixture. Cover and refrigerate until firm, at least 8 hours or up to 12 hours. Decorate top of tiramisu with remaining 1 cup sliced strawberries in alternating shingled rows. Serve immediately.