In a medium bowl fit over a pan of simmering water, add egg yolks and granulated sugar. Beat continuously until mixture reaches 160°F. Remove from heat and let cool for 5 minutes. Stir in 3 tablespoons of liquor.

In another bowl, beat heavy cream until soft peaks form. Add powdered sugar and combine. Once zabaglione has cooled, beat in mascarpone and fold in whipped cream.

In a shallow dish, mix jam and 3 tablespoons of liquor. Dip lady fingers quickly in mixture and arrange half in a serving dish.

Layer half of strawberries over lady fingers and sprinkle with granulated sugar. Spread half of zabaglione-cream mixture on top. Repeat layers, finishing with zabaglione mixture.

Cover with plastic wrap and refrigerate for at least 1 hour before serving.