Prepare the Syrup: In a medium bowl, combine the strawberry jam, balsamic vinegar, water, and half the strawberry liqueur. Whisk until smooth and well-blended. Set aside for about 10 minutes.

Prep the Strawberries: Wash and hull approximately 1 pound of fresh strawberries. Chop them into small pieces, reserving a few whole strawberries for garnishing later.

Make the Mascarpone Filling: Whisk together the egg yolks and powdered sugar in a heatproof bowl over simmering water for about 3 minutes. Remove from heat and let it cool slightly. Then, fold in mascarpone cheese, vanilla paste, and remaining strawberry liqueur.

Whip the Egg Whites: In a clean mixing bowl, beat the egg whites until stiff peaks form, which takes about 3-5 minutes.

Combine the Mixtures: Gently fold the whipped egg whites into the mascarpone filling and then add three-quarters of the chopped strawberries.

Assemble the Tiramisu: Dip each ladyfinger into the prepared syrup and arrange half in a dish. Spread half of the mascarpone mixture over it, followed by another layer of ladyfingers and the remaining mascarpone filling.

Chill the Tiramisu: Cover with plastic wrap and refrigerate for at least 10-12 hours.

Garnish and Serve: Slice reserved strawberries and arrange them on top before serving. Enjoy chilled.