Whisk preserves, 1/3 c. Cointreau & orange juice in 2 cup measuring cup. Place mascarpone cheese and 2 T. Cointreau in large bowl; fold to blend. Using electric mixer with whisk, beat cream, sugar, vanilla and remaining 2 T. Cointreau in another large bowl to reach soft peaks. Stir ¼ of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream into mixture. Hull and slice half of strawberries. Spread ½ c. preserve mixture over bottom of 3 qt. oblong serving dish or 9x13.2 inch glass baking dish. Arrange enough ladyfingers over preserve mixture to cover bottom of dish. Spoon ¾ c. preserve mixture over top. Arrange sliced strawberries over mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture and mascarpone mixture. Cover with plastic, chill 8 hours or overnight. Slice remaining strawberries. Arrange over tiramisu and serve. Enjoy