First, make the zabaglione: in a medium bowl that you can fit over a pan of simmering water (or the top part of a double boiler), add the egg yolks and granulated sugar. Make sure the bottom of the bowl does NOT touch the water. Set the bowl over barely simmering water (not boiling!) and beat continuously with an electric hand mixer until it reaches 160 degrees.

Once it's up to temperature, remove the zabaglione from the heat and let cool for 5 minutes. Finally, stir in the remaining 3 tablespoons of liquor.

Meanwhile, in another bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and beat until combined. Have ready the mascarpone on the side.

Once the zabaglione has cooled for 10 minutes, beat in the mascarpone. Finally, fold in the whipped cream.

In a small, shallow dish stir together the jam and 3 tablespoons of the liquor. Set this aside--this is your lady finger dipping mixture. Have the sliced strawberries ready on the side. Have your serving dish ready.

Dip one lady finger in the mixture and flip it over immediately so that it doesn't soak for more than 2 seconds per side. Fit half of them in the bottom of your serving dish (you might have to cut some to fit). Continue until the bottom of the serving dish is covered.

Place half of the strawberries on top and spread into a layer. Sprinkle half of the granulated sugar evenly over the top of the strawberries. Spoon half of zabaglione-cream mixture on top of the lady finger layer. Then, repeat. The top layer is the zabaglione mixture.

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