In a glass mixing bowl or heatproof bowl, whisk egg yolks and granulated sugar until smooth and combined.

Fill a saucepan with a couple inches of water and bring to a simmer. Set the bowl with egg yolks/sugar over the steam (do not allow water to get into the bowl). Whisk constantly until the mixture thickens slightly and is pale yellow. Rub the mixture between your fingers to make sure most of the sugar granules are all dissolved.

Allow the egg mixture to cool slightly (it doesn’t have to cool completely, but enough that you can handle the bowl.) Add remaining tablespoon of Grand Marnier, vanilla extract, and the mascarpone cheese to the egg mixture. Beat with a hand beater until the mixture is smooth.

Beat two cups of heavy cream in the bowl of a standing mixer (or with a hand mixer) until stiff peaks form - do not overwhip.

Fold the whipped cream into the mascarpone mixture.

Dip one ladyfinger into the strawberry puree, turning it to coat both sides of the cookie. Tap off excess fruit mixture and place the ladyfinger into a 9x13 baking dish. Continue dipping the cookies and form a single layer to cover the entire bottom of the pan. You may need to break a few of the cookies into pieces to fit.

Carefully spread 1⁄2 of the creamy mixture over the strawberry ladyfinger layer.

Repeat step 7 to form a second layer of dipped ladyfingers.

Spread the rest of the cream mixture and smooth out the top.

10.Slice remaining strawberries and place in overlapped rows across the top of the tiramisu.

Cover with plastic wrap and place in the refrigerator to chill for at least 4 hours.